My indoor Meyer lemon tree gave me a small harvest this year and the fruit is far too special to make into just any old dish. I decided to make a simple lemon butter to savor every ounce of flavor – unadulterated. The end product is a bright, creamy and versatile spread that shows off the homegrown flavor of my citrus fruit.
I used Meyer lemons, but any old lemon will do. Meyer lemons have a thinner peel, so you are growing mostly juicy fruit. They are also a bit sweeter than your run-of-the-mill tart lemon. I began with this recipe, although I modified it for a stronger lemon taste.
Start by zesting one medium lemon, making sure you don’t cut off the white bitter pith. Next, juice every drop you can squeeze from the fruit.
In a small saucepan, mix your dry ingredients: all of the lemon zest, 1/4 cup of white sugar and 1 tsp of cornstarch. Then add your wet ingredients: 1/4 cup of water and the lemon juice. Stir to dissolve and begin cooking over medium heat.
As the mixture begins to boil, continue stirring for a couple more minutes. Remove from heat and stir in two tablespoons of butter. When that has melted, you are ready to serve!
We enjoyed the first batch over hot waffles, although it’s just as great slathered over pancakes, muffins, etc. We stored the leftovers in the fridge and enjoyed the chilled lemon butter over vanilla ice cream. You can also top a cheesecake with this delicious sauce or even goat cheese.
The lemon butter will keep in the fridge in an airtight container for one week, possibly longer. It was the perfect way to showcase our homegrown fruit and a lovely addition to our winter meals.
