The Canberra Show starts on Friday 27th February which of course is this week. It’s going to be a busy week! I have to deliver all of my goodies on Thursday morning before 10 am for judging.
One of the classes I have entered is Lemon Butter. I have had a practice run as it has been years since I last made it. The recipe is as follows:
4 eggs, lightly beaten
3/4 cup caster sugar
1/2 cup lemon juice (make sure you you strain it to ensure no pips)
2 teaspoons finely grated lemon rind
125 grams unsalted butter, chopped
Place eggs and sugar in a heatproof bowl over a pan of simmering water. Using a whisk, stir constantly until the sugar has dissolved.
Add the lemon juice, rind and butter and stir with a wooden spoon until the butter has melted and the mixture is smooth. Then beat constantly for 10 to 15 mins or until the mixture thickens. Do not allow the mixture to boil.
Pour into hot sterilised jars and place the lids on. Allow to cool before storing in a cool, dark place. Don’t forget to lick the bowl. This recipe makes about 500ml.