When life hands you lemons...

...make Lemon Butter!

If you have lots of lemons, this is a Good Thing to do with them.
But if you have to buy your lemons, avoid nice shiny fruit that has been waxed - your local fruit shop might have wax-free lemons.
I know the wax used on fruit is supposed to be "food grade" and harmless, but I don't fancy eating any, all the same.
Lemon butter's easy and quick to make in the microwave - no more endless stirring of a hot saucepan!
You will cook the mixture in short bursts, stirring between times. I use a wire whisk.

This recipe, from my daughter Susie, has more sugar than most, which means it will keep for ages.(as if!)
Prepare your jars first - small jars are best. They should have lids that will make an airtight seal. Baby food jars are good. (This recipe will fill 7-8 small baby food jars). Jars and lids should be clean and perfectly dry.

You will need
a 1.5 litre capacity microwave-safe jug
A wire whisk is useful if you have one...
4 eggs, well beaten.
4-5 lemons (you need 1/2 cup of lemon juice)
500g sugar
125g butter

Method
Grate rind from lemons, then squeeze the juice, discarding seeds.
Place sugar, butter, rind and juice in microwave jug, cook on high for 1 minute.
Remove and stir, cook another minute. Remove and mix in the beaten eggs.
Then cook in approx seven x 30 second bursts, removing and stirring each time. Mixture should expand and develop lots of tiny bubbles. When it reaches this stage, don't be tempted to "give it one more go" - it may boil over!
Pour into jars, topping up as the bubbles subside a bit. Put the lids on immediately, so the heat creates a seal as the mixture cools.
Store in the fridge. Delish on hot buttered toast, or a filling for tarts or sponge cake.
Maybe you could make a lemon version of the Butter Sponge from last week?