When you have an abundance of lemons you must give this Lemon Butter a go!  It’s to die for!

Be careful, you will want to eat it by the spoonful 🤤 🍋

This recipe teams up with a few others we have on our website, including:

banana and raspberry bread (try not to smother it on this bread!)

lemon tarts (easy, and perfect for a dinner party)

lemon and blueberry scrolls (so yum!)

To sterilise the jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray.  Turn the oven onto 50°C and allow the jars to dry and sterilise.  Remove them from the oven with a pair of tongs or thick towel, remembering they will be hot!

Pour the lemon butter into a warm jar and seal tightly.

 

 

February 20, 2018
  • 5m
  • 10m
  • 15m
  • 1

Ingredients

  • 90 g fresh lemon juice
  • 100 g caster sugar
  • 60 g butter
  • 1 egg

Instructions

Thermal Cooking Method

  1. Insert whipping tool and ingredients to the mixing jug and cook for 8 minutes/80°C/speed 3. It is ready when the mixture sticks to the back of a spoon, otherwise continue cooking for a few extra minutes.
  2. Store in a sterilised glass jar in the fridge and allow to cool before using.

Traditional Cooking Method

  1. Add all ingredients to a pot and cook on medium heat for 8 minutes, whisking continuously.
  2. It is ready when the mixture sticks to the back of a spoon, otherwise continue cooking for a few extra minutes.
  3. Store in a sterilised glass jar in the fridge and allow to cool before using.
  • Lots