finely grated zest of 2 large lemons
strained juice of 2 large lemons
90 g unsalted butter, chopped into small pieces
11⁄4 cups (285 g) caster sugar
3 eggs, beaten
1. Put the lemon zest and lemon juice in a double boiler or a heatproof bowl set over a saucepan of gently simmering water. Take care not to let the bottom of the bowl touch the water.
2. Add the butter and sugar and strain in the beaten eggs through a nylon sieve to remove any white threads. Stirring the mixture continuously, cook over medium heat for 20 minutes, or until thick enough to coat the back of a spoon. Do not let the mixture boil or it will curdle.
3. Remove from the heat and immediately pour the fruit butter through a fine nylon sieve into a clean, dry, warm jar. Cover immediately with a disc of baking paper and leave until completely cold.
4. Seal the jar, then label and date. Store in the fridge for up to 6 weeks.
Note Citrus fruits are often waxed for sale, so always wash the fruit under warm running water before grating the zest.
Serving suggestions Fruit butters are delicious on toast or warm scones, or spooned into little tartlet cases.
Use the finely grated zest and strained juice of 4 large limes, 90 g unsalted butter, 3⁄4 cup (170 g) caster sugar and 3 eggs.
Use the finely grated zest and strained juice of 2 large oranges, 90 g unsalted butter, 1⁄3 cup (80 g) caster sugar and 3 eggs.
Makes about 11⁄4 cups (310 g) Prep 5 mins Cook 25 mins