Ingredients:
2 eggs
1 cup sugar
125g (4oz) butter, chopped up
juice of 2 lemons
Method:
Place all ingredients in a small saucepan and whisk over a LOW heat until it thickens.
Don't whisk too vigorously.It is very important not to let the mixture boil or it will curdle.
Pour into sterilised bottles and seal.
Store the lemon butter in the fridge
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