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lemon butter

Lemon butter

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Best served on warm sourdough toast, this easy lemon butter recipe is from Organic Gardener reader Sarah Musto's mum, Ann Musto.


  • 4 lemons
  • 4 eggs
  • 4 egg yolks
  • 1¼ cups castor sugar
  • 200g butter


Zest the lemons, then juice them.

Beat the eggs, yolks and sugar together until the sugar has dissolved.

Add the butter, juice and zest, and heat gently over a low heat, stirring constantly, until the mixture is thick and creamy.

Pour into sterlized jars and store in the fridge for up to two weeks, if it lasts that long!