Lemon Butter
2 In Recipes/ Sauces

Lemon Butter

Lemon…butter. Lemon butter! I first peeked at a meyer lemon butter recipe in a recent issue (or maybe not so recent, I don’t know) of Living Magazine.  The intention of trying to make it at home stayed in the back of my mind, and I finally tried it out a couple of weeks ago.  One word: Heaven.

It is very easy to make, and after it had set I tried it on toast with a little cream cheese.  It tasted like I had just smeared lemon meringue pie on my morning toast.

I’m trying strawberry butter next. Chocolate butter?  am I going too far?  Ok, how about… orange butter!  I also want to try some savory butters, like… maybe some sun dried tomato butter, with herbs and spices to spread over  freshly baked baguette.   I just got very hungry.

Helga

Lemon Butter

Makes 1½ cups
Recipe adapted from Kitchen Aid

 Ingredients:
2 large lemons, washed & towel dried
lemon rind from 1 lemon
1 stick unsalted butter, cut into cubes
¾ cup  sugar
3 large eggs

Procedure:

  1. Finely grate lemon rind from lemon and then cut lemons in half.  Juice them.
  2. Place lemon rind, juice from the 2 lemons, butter and sugar into a medium sized, heavy based saucepan. Cook over a low heat until the sugar dissolves, stirring constantly with a silicon or wooden spoon. Set aside.
  3. Attach wire whip to stand mixer and place eggs into mixing bowl. Mix on Speed 2 for 10 seconds, or until well combined. Add lemon mixture and increase to Speed 4. Mix for 30 seconds and then return mixture to saucepan.
  4. Cook over a low heat, stirring constantly, until mixture thickens and coats back of spatula/wooden spoon – do not boil or mixture will curdle.
  5. Pour into sterilized jars if keeping, or serve immediately.

To Sterilize Jars:

  • Pour boiling water into and over clean jars and lids and stand for 5 minutes. Carefully tip out water and place jars up side down on a rack to dry (Do not dry with a tea towel).

Tips:

  • Tip 1:To obtain more juice from a lemon, microwave for 20 seconds on medium power – warming the lemon, increases the juice!
  • Tip 2:Recipe may be doubled or tripled, if desired.
  • Tip 3:Limes may also be used.

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

Lemon Butter

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2 Comments

  • Reply
    Edith
    Saturday March 24th, 2012 at 01:38 PM

    I love compound butters, will give this one a try. I’ve already made the sun-dried tomato one and is delicious on steak. A couple of months ago I bought one with tangerine and dill that was great on fish, will try to make it at home soon.

  • Reply
    Spring Mascarpone Fruit Tart — The Foodies' Kitchen
    Thursday April 5th, 2012 at 06:21 PM

    […] to prepare with ingredients you may have at home. For my family gathering I made one with some Lemon Butter that Helga gave me a few weeks ago, and a second one with this Mascarpone and Whipped Cream […]

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