1 cup sugar
50 grams butter
1 teaspoon grated lemon zest (or more, to taste)
0.5 cup lemon juice
the eggs, sugar, juice and zest together in a two-litre glass microwave
jug. Add butter. Microwave on high power for eight minutes, stirring
with a whisk every two minutes. Cool for a few minutes then pour into
hot dry jars. Seal when cold. Makes about two cups.
Lemon butter is delicious spread on hot toast, and can even be used to fill lemon meringue pies.