Fruit butters are delicious and easy to make. My mum used to make her lemon butter in a
glass double boiler, (Mum was a wonderful cook and did everything by the book) and I thought that was the only way to make it properly. Enter my Husbands Nana who taught me this method. As long as you stay with it and keep stirring on a lowish heat, it won't catch. This batch of fruit butter was a combination of 8 juices limes I had in the freezer (clearing out that freezer) and 4 lemons from our tree.
It is so lovely just on fresh bread or on a Pavlova with passionfruit or mixed with whipped cream and put between puff pastry rectangles. Mum used to make little sweet pastry cups and fill them with the lemon butter and whipped cream. Oh so posh!
You use 2 eggs
1 cup sugar
40 grams of butter
Combine all of the ingredients in a large saucepan, stir on medium heat until butter is melted and there are no flecks of unbeaten egg white or yolk
Continue stirring, using a whisk, on low heat until it starts to thicken
Once thickened up and no longer tastes eggy, pour into sterilised jars, put on lid securely and turn upside down
Once cooled completely turn jars right way up and store in the fridge
The turning upside down and then right way up "sucks in" the lid giving it a really good seal
|Ingredients for Lemon and Lime Butter|
|Butter, Eggs, Lemon and Lime juice, Lemon and Lime rind|
|Adding the Sugar|
|All ingredients starting to incorporate|
|Just about ready, just keep whisking|
|Lemon and Lime Butter|
|As you fill the sterilised jars, put lid on and turn upside down for the good seal|
So, tell me how do you use up excess lemons or limes?
Thanks for reading and have a great day.