• 1/2 cup (115g) butter
• 1/2 cup (340g) sugar
• 3 eggs
• 3 lemons

Melt butter, add sugar and well-beaten eggs and the juice of the lemons. Cook over gentle heat until thick. Pour into jar and store in fridge.

Optional: Grate in the zest of a lemon. For passionfruit butter, omit zest and use 1/2 cup passionfruit pulp and 1/4 cup lemon juice.

Hint: In the microwave: Melt butter and sugar. In a separate bowl, beat eggs with a beater until frothy. Juice the lemons and add them and the eggs to the butter mix. Cook on med/high for 5 minutes stirring every minute.

A sensational spread for breakfast from the beautiful Dymphna Boholt.