We still have lots of lemons on the tree even after I made a batch of preserved lemons and since we also have lots of eggs I thought I'd wip up a batch of lemon butter. Some places its called lemon curd and other lemon honey - but they all seem to be a very similar recipe; Eggs, butter, lemon juice and a bit of sugar. Its really good on toast, can be used in a filling for lemon meringue tarts and is great over ice cream... or with a spoon straight out of the jar.... Yuuuuuuummmmmm! I like the traditional New Zealand way of making Lemon butter so here is the recipe straight out of the book but doubled so I could make even more yummy lemon butter! Here's what I did... In a double boiler or a bowl over a simmering pot of water melt 120g of butter with 1/2 cup of sugar and 2 cups of lemon juice. When the sugar has dissolved and the butter melted crack four eggs into a bowl... and whisk them before adding to the butter/sugar/juice mixture. Some people a