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Sweet Lemon Butter
Spread on nut breads.


  • 1/2 C. butter
  • Grated peel of 1 lemon
  • 1/2 C. freshly-squeezed lemon juice
  • 1 1/2 C. sugar
  • 1/4 tsp. salt
  • 3 whole eggs
  • 3 egg yolks
Melt butter in top of double boiler. Stir in lemon peel, juice, sugar and salt. Lightly beat whole eggs into egg yolks. Blend eggs into sugar mixture. Cook over boiling water, beating with whisk until thick and smooth, about 20 minutes.

Cover and store in refrigerator.

Lemon Butter


  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon grated lemon zest
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 teaspoons butter


  1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
  2. Remove the sauce from the heat and stir in the butter. Serve warm.