This week, Roy has been craving lemon butter to have on his morning toast. He loves lemon butter, but the type you can buy at the shops just isn't quite what he was after. He wanted the real, homemade type of lemon butter, but I didn't want to supervise the long process of him making it on the stove. Roys Grandma kindly let us use her recipe for lemon butter instead, which takes only about 10 minutes in total to make and is made in the microwave! She found it in a microwave cookbook years ago, but isn't sure what happened to the book. It was just what Roy was after, and so he decided to share it. So this week Roy Creates Microwave Lemon Butter.
You Will Need:
- 1 cup of castor sugar
- 2 eggs
- 2 large lemons, thoroughly washed and dried
- 1 tablespoon of custard powder
- 60 grams of butter. Use real butter, not margarine in this recipe as it gives a better result.
Method:
- In a microwave proof bowl, thoroughly mix the sugar and eggs together with a wooden spoon.
- Grate the rind of the two lemons into the bowl, on top of the eggs and sugar.
- Juice both lemons and add the juice to the bowl.
- Add the custard powder and mix.
- Cut the butter into small chunks, add to the bowl and stir them around.
- Put the bowl into the microwave and microwave on high for 2 minutes. Use a pair of oven gloves to take the bowl out of the microwave and stir everything together.
- Put the bowl back into the microwave and microwave on high (or drop the heat to medium and cook for longer) for another minute then take out and stir it again.
- If the butter looks like it is separating at any stage, just whisk it back in.
- Repeat this until you have a thick, lemony butter in the bowl. As it gets near to being ready just cook it in 30 second bursts, to make sure it doesn't burn. The spread should coat a spoon easily and be a rich lemon colour. It took 6 minutes in our microwave.
- Let the lemon butter cool and then put it into a jar to keep. Store it in the fridge.
- Enjoy. This butter is great on toast, but can also be used in cupcakes, as a filling for tarts or however else you like. It's even good with vanilla or natural yoghurt!
