When I was young and learning to cook I always wanted to learn to make lemon butter. I used to love it on toast(still do). Nan would always say it was difficult to make so  I never learnt to make it.

When I started in the restaurant I now work in, I had to learn to make it. We use it in one of our more popular desserts, lemon curd tart. I didn’t realise it would be so easy. I can now knock a batch up with out even referring to the recipe, one of the few things I can do that with.  I suppose when you make it every week it is bound to get stuck in your memory.

This is the recipe:

150 grams sugar

200 grams unsalted butter

3 lemons zest only (we use a zester and our mix has long strands in it, if you prefer grate the zest from the lemon on the fine part of the grater)

50 mls lemon juice

150 grams sugar

6 egg yolks ( we use 60gram eggs)

Put the first 4 ingredients in to a small saucepan and melt over medium heat, do not boil.

Whisk yolks and sugar together until well combined.

Pour butter mixture into the egg and sugar and stir. Return to sauce pan, reduce heat to low and stir until thickened. You will need to keep stirring as the high sugar content can catch and then burn. Be careful not to let it boil.  Should be quite thick and it will set more once cold.

We use a normal sweet crust for the tarts and then fill them with the lemon curd filling. We sprinkle icing sugar over the top and then caramelise it with a brulee torch. So easy and totally delicious!

You can also use the curd to  sandwich a sponge together, smother some  on toast, even straight from the spoon(very naughty). You could even stir it through some cheese cake mix.

Thanks for visiting.