Lemon Butter

Preparation info

  • Makes

    ¾ cup

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About


  • Finely grated zest of 2 scrubbed lemons
  • 2 extra-large eggs
  • ¼ cup


  1. In the top of a double boiler, combine the lemon zest, eggs, sugar, and lemon juice, and whisk until blended. Over very low heat, simmer, stirring occasionally, until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  2. Stir in the butter until melted and smooth. Immediately strain through a fine-mesh sieve. Chill the lemon butter, uncov