LEMON BUTTER RECIPE

One of our lemon trees, packed with fruit

We have two lemon trees in our backyard - one is a Meyer Lemon tree and the other is a half lemon/half mandarin tree, and doesn´t usually bear many of either fruits. 
In the last couple of weeks, due to the rain and some wind, a lot of the fruit fell to the ground,  so most days I would pick half a dozen from the ground and throw them out. We are now down to the last 5 or 6 mandarins...

But our main lemon tree is once again laden with fruit, it´s branches touching the soil.

Some days I will pick lemons and take a bag to the clinic where I work, so people can just take a few lemons home, or otherwise I put a box by the street verge so people walking by can take them, as it´s a pity if they go to waste.

I´m always trying to make things with lemon - lemon pie, lemonade, lemon cheesecake, lemon jam, chicken with lemon...

Today I decided to try Lemon Butter, a recipe given to me by my former work colleague Jan. 

The finished product : 6 jars of lemon butter

LEMON BUTTER (or Lemon Curd)

Ingredients

Grated zest & juice of 4 large juicy lemons

4 large eggs

350g caster sugar

225g unsalted butter, cut into small lumps

1 dessert spoon cornflour (to thicken)

Lightly whisk the eggs in a medium sized saucepan, then add the rest of the ingredients & place the saucepan over  medium heat. 
Whisk continuously until the mixture thickens, about 7-8 mins.

 Lower the heat to minimum setting & let the curd gently simmer for a further minute, continuing to whisk.

 Pour lemon curd into jars, filling them as full as possible.
Cover straightaway with lids while still hot.

Label jars when cold.  Will keep for several weeks, stored in a cool place.
Makes approx 3,  350ml capacity jars.

(I doubled the recipe, reason why I filled 6 jars)

Sami´s lemon butter

And here is the proof, it tastes good and I have a few jars to give away to friends as well.
Enjoy!!