Though it all seems so far away, my heart aches for the children, families, and teachers affected by the Newtown school tragedy this past week. At a time when the world seems incomprehensible, I do what makes sense to me. I bake and I share. Thinking of you all and holding you close to my heart.
Friends, Christmas is less than one week away! Are you freaking out yet?
I’m tottttttttally freaking. Suffice it to say that I just started my shopping yesterday. Yes, started. However, after a seven hour suicide mission marathon at the mall I am well on my way to the finish line. I credit that miraculous fact to two things. One, the two meals and large caffeinated beverage that helped me to power through those seven hours and my heavy reliance on homemade gifting this year (which thankfully, I got an early start on).
Homemade gifts are wonderful to give and receive. What could be more special than receiving a gift that is the product of the blood, sweat, and tears hard efforts of someone you love? I certainly can’t think of a single thing.
The good news is – there are many homemade gifts out there that are really simple and take little time or creativity to prepare. Take edible gifts, for example! Quick, easy, and delicious!
Don’t believe me? Allow me to demonstrate. With lemon butter! Lemon butter is my family’s take on what most people refer to as lemon curd. It’s creamy, it’s tangy, it’s sweet, and it’s incredible. Four ingredients, less than 30 minutes, and you’ve got yourself a delicious and versatile treat!
Eggs are cracked. We need six. Two cups of sugar are added. Three lemons are zested and juiced. It’s all whisked together with a quick flick of the wrist. Ok, maybe a few flicks of the wrist. Then we cook it all gently in a double boiler on the stove until it thickens up. One cup of butter is stirred in at the end. Boom shaka laka. Lemon butter!
Pour it into little jars. Tie them up all pretty with some raffia. This recipe will produce four cups of lemon butter – enough to fill 8 of these cute little 4-ounce jars. That’s eight gifts people! Get into it!
In case I haven’t convinced you already, let me tell you about a few ways you can enjoy this lemon butter.
1. Fill mini prepared tart shells for a quick and delicious dessert.
2. Spread it onto toast. Muffins! Scones!
3. Stir a spoonful into plain Greek yogurt. Seriously good.
4. Eat it by the spoonful. (Trust me, you’ll want to.)
Lemon Butter
Makes about 4 cups.
6 whole eggs
2 cups granulated sugar
Juice + zest of 3 lemons
1 cup butter, cut into small cubes
In a double boiler, whisk together the eggs, sugar, and lemon juice + zest. Cook over medium heat until thick, stirring often (this takes about 10-15 minutes). Once the mixture is thick enough to coat the back of a spoon, stir in the butter until melted and incorporated. Remove from heat and allow to cool for a few minutes before pouring into jars. Seal tightly and refrigerate. Consume within a few weeks.
Come back in a few days and I’ll show you another use for lemon butter. Hint: It starts with a C and ends in ookie.
Oh! And one more thing! Once Upon a Recipe has been undergoing a little facelift behind-the-scenes for the past while. I can’t wait to share it all with you in the new year!
