UCLBS Recipes

Pam's Lick the Bowl Clean Lemon Spread

Mix in a flat sided bowl, with a wooden chopstick:
1/2 cup melted butter
1/2 cup honey
Use a tablespoon to scoop out three HUGE dollops of well-dripped yogurt (1 to 1 1/4 cups?)

I use 2 litres of whole milk plus 1 pt of 10% cream for the yogurt and then drip it for at least 24 hours, until the cheese is thicker than sour cream, but smoother than spreadable cream cheese.

Add:
pinch of salt
1 tablespoon fresh lemon juice
1 tsp fresh grated lemon zest
1/2 tsp vanilla

Mix really well until the mixture fluffs up a little bit. It's hard work with the chopstick, but I swear by it - and wood works better for some reason.

Chill for at least an hour for the butter to harden and set the mixture. The longer you leave it, the more the zest flavour permeates through the whole thing. The spread I served at Elaine's Mothers Day brunch was made 24 hours prior.