Homemade Lemon Butter

I was craving some good old fashioned lemon butter all week - and the supermarket variety just doesn't cut it. So I decided to try my hand at a homemade version, and I'm pretty darn pleased with myself.

It tastes just like the flea market stall versions I used to beg mum to buy. 

I love it on toast, but I've also been digging through some recipes for inspiration on how else to use the buttery, tangy goodness. 

Any suggestions?

Homemade Lemon Butter

1/2 cup of freshly squeezed lemon juice

1/2 cup of butter (I used Nuttelex)

1cup sugar (I used Xylitol)

4 large organic free range eggs

1 tbsp grated lemon rind 

Bring a large saucepan of water to boil over a moderate heat. Reduce to a low heat.

Whisk the eggs, lemon juice, sugar and lemon rind together in a stainless steel or heat proof bowl.

Place bowl over saucepan of hot water and whisk in butter. Continue stirring until mixture starts to thicken and sticks to the back of a spoon.

Remove from heat and continue to whisk for about 10 minutes, until heat has dissipated.

Transfer to a jar for safe keeping. 

Enjoy.