This recipe is one of my favourite ways to use left over lemons or even preserve those on the verge of going bad. A perfect balance between sweet and sour, lemon butter is great for breakfast, lunch or snacks.
Step 1: Scald Jar
To scald your butter jar, you will need:
1 x saucepan (large enough to fit the jar)
1 x tongs
1 x cooling rack
Fill the saucepan with enough water to submerge the jar in and bring to the boil.
Place the jar into the boiling water, ensuring that it is completely submerged, leaving for approximately 2-3 minutes. Repeat with the lid.
Safely remove using the tongs.
Place both the jar and the lid on a wire cooling rack to dry.
Step 3: Collect Ingredients
85g (1/3 cup) butter
250g (1 cup) sugar
rind and juice of 2 lemons
Step 4: Prepare Ingredients
Prepare your ingredients by weighing out the butter, beating the eggs, and measuring out the sugar.
To prepare the lemons, use a grater to remove the rind.
Ensure that you stop grating once you reach the pith, as this will prevent your lemon butter from becoming bitter.
A pastry brush can be helpful when you are trying to remove the lemon rind from the grater.
Next, cut the lemons in half and juice by either using a citrus juicer or a fork.
Be sure to remove any seeds that end up in the squeezed juice.
Set all of your prepared ingredients to the side.
Step 8: Combine Ingredients
Place the butter and the sugar in the top of a double boiler, however do not place on the heat yet.
Mix together until well combined.
If you do not have a double boiler, you can create one like I did using a metal bowl and a saucepan.
Blend in the eggs.
Add the lemon rind and juice.
Stir to combine.
Place the lemon mixture over simmering water in the base of the double saucepan.
Ensure that the water in the base of the double saucepan does not touch the bottom of the bowl or top saucepan.
Stir constantly until the mixture thickens.
This should take approximately 20-30 minutes.
Once thickened, remove mixture from the heat and set aside to cool.
Once cooled to room temperature, pour the lemon butter into the scalded jar.
Your lemon butter can be enjoyed immediately or stored in the fridge for up to 3 weeks.
Runner Up in the
Canning and Pickling Challenge 2017