Lemon butter is one of my all time favourite spreads. It’s fresh and punchy and can cut through the sweetest of desserts. This recipe is super simple, requires almost no effort and ends up delivering something truly spectacular.
First off, you’ll want to grab two lemons. Now, I’m really not sure whether what I do next is completely necessary, but I swear it works. You’ll want to roll both lemons on a hard surface for about 30 seconds, which allows them to become extra juicy. Zest both lemons and squeeze out the lemon juice into a saucepan. Add 2 cups of sugar, 2 tablespoons of butter and two eggs.Turn the heat to medium flame and bring slowly to a simmer. Let it simmer for 20 minutes, making sure to stir it every once in awhile. And voila that’s the cooking part done! Get the jar + lid you’re planning on using and pour boiling water in it to sterilize. Pour the finished mixture into the jar and seal with the lid. Let it cool slightly before placing it in the fridge.
This recipe makes 2 medium sized jars of lemon butter, which is perfect because you can give one to a friend, and keep one for yourself. This also makes an excellent gift! If you would like to replicate the Lemon Butter cover on the jar, I’ve included the pattern in the craft section of Getting Kitchy.