After a lovely weekend out and about on some fun family adventures, my little lady has come down with a cold. She spent the day home from school yesterday (and again today) and isn’t feeling like her usual effervescent self.
To keep her mind off her sore throat and sore ears, we decided that we needed to cook up something nice.
My lemon trees are laden with fruit, so we thought we might make some lemon butter to eat with crackers. While I made the lemon butter, she sat and chatted with me about random things.
We talked about school. Our planned overseas holiday in the next few weeks. The cat. Plans for updating her room decor. What we should cook for dinner. You know, the usual stuff :)
I save pretty jars to re-use and I absolutely adore the Bon Maman jam jars. That gingham lid is just perfect! The jam is delicious, but the jars are the real reason I buy it. I usually sterilise the jars with super hot water when I finish whatever is in them. When I get around to wanting to use them, I do this again to make sure they’re okay.
To make this really easy lemon butter, here’s what I do:
Juice of 2 lemons (equals approximately 1/3 cup of juice)
90 grams of caster sugar
90 grams of butter
2 eggs
90 grams of caster sugar
90 grams of butter
2 eggs
On a low heat, add all of the ingredients and stir.
Stir.
Stir.
Stir some more.
And keep stirring until the mixture is thickened. Approximately 10 to 12 minutes worth of stirring.
It’s ready when you dip in a teaspoon and the back of the spoon is coated.
Stir.
Stir.
Stir some more.
And keep stirring until the mixture is thickened. Approximately 10 to 12 minutes worth of stirring.
It’s ready when you dip in a teaspoon and the back of the spoon is coated.
Pour it into a sterile jar. Keep it in the refrigerator.
Enjoy it on salty crackers or on a piece of toast or on lovely warm scones or just by the spoonful.
