This is the recipe Jane Bell used to win the 2011 Brookfield Show's Best Lemon Butter. She credits a couple of VSCG lemons, but perhaps the family recipe was a good start too.
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Here is the recipe (from my mother) which I followed:
Lemon Butter
Finely grate the rind of 5 lemons and squeeze and reserve the juice.
Melt 185g unsalted butter and mix with 500g sugar and the lemon rind in a double boiler.
Stir over a low heat until the sugar has dissolved. (In my attempt, the sugar completely dissolved only after the other ingredients were added.)
Beat 6 eggs and strain through a sieve into the above mixture. Stir.
Add the juice and raise the heat slightly under the double boiler. Stir and keep stirring until the mixture thickly covers the back of a spoon, about 10 minutes.
Pour into sterilized, warm, dry jars with screw on lids and refrigerate.
Should keep for up to 2 months.
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Here is the recipe (from my mother) which I followed:
Lemon Butter
Finely grate the rind of 5 lemons and squeeze and reserve the juice.
Melt 185g unsalted butter and mix with 500g sugar and the lemon rind in a double boiler.
Stir over a low heat until the sugar has dissolved. (In my attempt, the sugar completely dissolved only after the other ingredients were added.)
Beat 6 eggs and strain through a sieve into the above mixture. Stir.
Add the juice and raise the heat slightly under the double boiler. Stir and keep stirring until the mixture thickly covers the back of a spoon, about 10 minutes.
Pour into sterilized, warm, dry jars with screw on lids and refrigerate.
Should keep for up to 2 months.
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