- 2 Tablespoons of soft butter
- 1 cup of sugar (you may need more sugar depending on how juicy your lemons are)
- 2 eggs
- juice of 2 lemons
Place ingredients into a glass jug and beat well using a whisk. (make sure you beat well or you will end up with small dobs of egg white throughout the butter)
Microwave for 3-4 minutes depending on your microwave wattage (I only needed to cook min for 2 1/2 minutes), stirring every minute.
Remove from microwave and beat well with a wooden spoon. The lemon butter is ready when it will leave a coating on a metal spoon.
Cool slightly and pour into a sterilized jar. Keep in the refrigerator - it will last about a week.
