Lemon butter

Lemon butter

By
From
100 Best Cakes and Desserts
Makes
300 ml
Photographer
Mark Roper

For this recipe you will need a stainless-steel bowl that fits into a saucepan, creating a double boiler.

Ingredients

Quantity Ingredient
1 large lemon, juiced
2 teaspoons finely grated lemon zest
95g caster sugar
3 large egg yolks
100g unsalted butter, cubed

Method

  1. Bring a saucepan of water to the boil, then reduce the heat to low and place a stainless-steel bowl over the saucepan.
  2. Add the lemon juice, lemon zest and sugar to the bowl, then whisk in the egg yolks and butter. Continue whisking until the mixture thickens and becomes smooth. When the mixture is thick and creamy, transfer it to a cold bowl and whisk for a few seconds. Set aside to cool before refrigerating for up to one week.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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