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.
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.
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.