27 September 2011

Step-by-step Lemon Butter


This is yet another grocery item that is bought more often than made at home, when really it is so easy to make, and so much nicer than the bought product that even if it weren't cheaper I would still make it.  I posted the recipe over the weekend but since then have had some queries on the method so here is the recipe again, with step-by-step instructions because it really is easy and an absolutely delicious way to use up lemons.

Traditional lemon butter (or curd as it is sometimes known) was made with egg yolks and cooked in a double boiler on the stove.  My version uses whole eggs and is made in the microwave and takes just 6 minutes to cook. No more slaving over a hot stove for a delicious lemon spread.......

It is so easy to make, just seven easy steps and around ten minutes of your time.

Six Minute Lemon Butter
Ingredients:

125g butter (real butter please, not margarine in this recipe)
1 cup castor sugar
3 eggs
1/2 cup lemon juice

Step 1.
Using an electric mixer beat the eggs until they are light and fluffy. If you don't have an electric mixer you can use a stick blender or a large balloon whisk.

Step 2.
Add the sugar to the eggs in two parts and continue beating until the sugar has dissolved.


Whisk the eggs and sugar together until the sugar has dissolved and the mixture is thick and fluffy.

Step 3
.
Stir in the lemon juice.

Step 4.
Melt the butter.  Pour the butter into the egg mixture and beat in.

Carefully pour the melted butter into the egg mixture and whisk well.


Step 5.
Pour mixture into a microwave safe jug or bowl. Cook on high for two minutes. Beat well. Cook another two minutes. By now the mixture will be starting to thicken. Make sure you beat it well to make it smooth. Cook a further two minutes. Beat well, breaking up any lumps. The mixture should be thick, a similar texture to a pouring custard.

Whisk well between cooking spurts. The mixture will change colour and texture as it cooks.

Step 7.
Pour your lovely, hot lemon butter into hot, sterilised jars.  Seal immediately. Once cool place in fridge. The lemon butter will set as it cools.

The finished product - golden in colour with a rich, buttery lemon flavour

Keep refrigerated. This lemon butter will keep for up to two weeks in the fridge.

Use as a sandwich spread, between cake layers, in jam tarts, for pies or spread on  a basic biscuit slice and dust with icing sugar just before serving.  It's also a treat on toasted raisin bread for breakfast.

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