Lemon Butter

by Georgina Adamson

Melt 250 g butter in a large bowl over a saucepan of simmering water. Add 4 cups caster sugar (or coconut sugar) and stir till dissolved. Add grated peel and juice of 6 lemons, then 6 eggs well beaten. Stir all together over the heat till mixture thickens and coats the back of a spoon. Put into sterilised jars and keep in the fridge – great to use for desserts or cakeor a spread. Prepare a special limone mi su using your lemon butter combined with mascarpone as the filling for the sponge fingers that are brushed with limoncello. Layer all together and leave to infuse all those flavours for a couple of hours at least. Enjoy these lemony recipes while lemons are at their best.