Its really good on toast, can be used in a filling for lemon meringue tarts and is great over ice cream... or with a spoon straight out of the jar.... Yuuuuuuummmmmm!
I like the traditional New Zealand way of making Lemon butter so here is the recipe straight out of the book but doubled so I could make even more yummy lemon butter!
Here's what I did...
I let my mixture get too hot and the egg started cooking before it had incorporated itself into the juice, sugar and butter mixture so keep a close eye on it when you put the egg in. You can see the bits of egg white and cooked yolk in the jars. It didn't alter the taste but doesn't add to the beauty end product either! I'm not sure if it will alter the storage time of the lemon butter either... Ill let you know (if it lasts that long!)
Green-ness: 5/5 for making your own preserves with your own produce and recycling some jars!
Frugal-ness: 5/5 for the above reasons as I only paid for the sugar!!
Time cost: About 1/2 an hour.
Skill level: Stirring... for a while...
Fun-ness: Good Yummy Fun!