Lemon Butter 1968 Recipe
Preparation Time: 2 minutes
Cooking Time: 10 minutes
Total Time: 12 minutes
Recipe Yield: 2 cups
Description:
Indulge in the nostalgic flavors of Lemon Butter 1968, a delightful recipe that combines the bright essence of lemons with the richness of butter and eggs. Perfect for spreading on toast, scones, or as a filling for pastries, this quick stovetop recipe is a must-try for citrus lovers.
Recipe Category:
Lemon
Keywords:
Citrus, Fruit, Low Protein, Less than 15 Minutes, Stove Top, Easy
Nutritional Information (Per Serving):
- Calories: 1331.9
- Fat: 55.1g
- Saturated Fat: 31.9g
- Cholesterol: 494.2mg
- Sodium: 132.7mg
- Carbohydrates: 212.2g
- Fiber: 5.1g
- Sugars: 200.5g
- Protein: 12.8g
Ingredients:
- 2 lemons (for zest and juice)
- 1/4 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
Instructions:
-
Prepare Ingredients:
- Zest the lemons and squeeze out the juice.
- Cut the butter into small pieces for easier melting.
- Have the granulated sugar and eggs ready at room temperature.
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Cooking Process:
- Place lemon zest, lemon juice, butter, and granulated sugar in a saucepan over medium heat.
- Stir continuously until the butter melts and the sugar dissolves.
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Boil and Thicken:
- Bring the mixture to a low boil, stirring constantly to prevent sticking.
- Once boiling, reduce the heat slightly and let it simmer for about 2-3 minutes, until the mixture starts to thicken.
-
Temper the Eggs:
- In a separate bowl, whisk the eggs.
- Gradually add a small amount of the hot lemon mixture into the eggs, whisking constantly. This process, known as tempering, prevents the eggs from curdling when added to the hot mixture.
-
Combine and Thicken Further:
- Pour the tempered egg mixture back into the saucepan with the remaining hot lemon mixture.
- Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency. This should take about 5-7 minutes.
-
Cool and Store:
- Once thickened, remove the lemon butter from heat.
- Allow it to cool slightly before transferring it into clean, sterilized jars.
- Seal the jars tightly and refrigerate the lemon butter until ready to use.
Serving Suggestions:
- Spread on warm toast or English muffins for a delicious breakfast treat.
- Use as a filling for cakes, tarts, or pastries.
- Enjoy as a topping for pancakes or waffles.
- Gift jars of Lemon Butter 1968 to friends and family for a homemade touch.
This Lemon Butter 1968 recipe from lovewithrecipes.com captures the essence of citrus in a creamy, buttery spread that’s easy to make and delightful to taste. Perfect for quick mornings or special occasions, it adds a burst of flavor to any dish it accompanies.
