Lemon Butter

* Half a cup of butter
* 3 large lemons
* Half a cup of sugar
* 3 free range eggs

Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons. Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick. Pour into a jar and store in the fridge.

Perfect for our little lemon cheesecakes, cupcakes, on top of scones, jam drops & much, much more!

Optional:

Grate in the zest of a lemon. For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.