Makes: roughly 300ml of lip pursing buttery goodness
Old is the New New!
While this is far from being an original recipe, I have reduced the sugar and upped the butter a little from some conventional recipes, and added some essential oils for that extra citrus burst.
- gluten free, nut free, dairy free*, grain free, vegetarian -
Old is the New New!
While this is far from being an original recipe, I have reduced the sugar and upped the butter a little from some conventional recipes, and added some essential oils for that extra citrus burst.
- gluten free, nut free, dairy free*, grain free, vegetarian -
Ingredients
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Method
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Notes
- *Dairy free when made with coconut oil instead of butter.
- **I like to pass the lemon juice through a sieve before adding. You can do this as you are weighing into the mixer bowl.
- Can be served shortly after cooking (noting it will have a runnier consistency) or storage in fridge (and it will have a thicker consistency).
- Store in fridge in an airtight container. May also be placed into sterilised jars for longer storage, however I normally make one batch at a time, pop it into a clean container, and store it in the fridge. I'm lucky if it lasts for more than a week!
- Serving suggestions:
- One of my favourite ways to eat this is as a heaped teaspoonful on top of Greek style natural yoghurt and a handful of blueberries.
- Spread on top of Lemon (I can't believe it's not) Sponge Cake
- On top of fresh scones.
- A cheeky heaped teaspoonful straight into your mouth when nobody is watching ;)
- For a vegan friendly option see Vegan Lemon Curd