ntt hou, here is that recipe to use up the lemon juice you have in the freezer! This one is very simple and done in the microwave, I got it from Colleen in Australia. There are a lot of other recipes, and they are all good.

Lemon Butter (ColleenÂs)

4 oz butter (NOT margarine)

3/4 cup lemon juice (about 3 lemons' worth)

all the rind from the lemons, grated

1 cup sugar (I use superfine)

4-5 eggs, thoroughly beaten


Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator.

Makes about 3 medium sized jars.


Sneaky notes:

If you are making a LOT of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times.

I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.

If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? ) mixture into egg. Repeat if necessary.

Annie