Lemon Butter - Meaganjane's CWA recipe

[nola276]

Have just made this today.  Cut down on the sugar a bit, used 385g and it was still plenty sweet enough.  It is very yummy, thanks for the recipe, Cheers, Nola.

[Cuilidh]

I've made about three batches of this in the last month and agree totally with Nola - really tasty and so very easy to make.

[meganjane]

Meganjane if you see this, I wonder if you would be able to answer this question.  I made the lemon butter (used Tenina's recipe, but it is very similar) and poured the hot mix into hot jars and sealed them--the lids did depress . . . do you think these would be alright to store in the pantry even though I did not do the separate boiling thing?  I don't want to do anything "unsafe" food wise, and I know with eggs, it is a potentially risky food, but as the lids did go down, I'm thinking they might be sealed anyway? 

Since the lids are depressed, it sounds like they're sealed. But, as you say, it's risky with eggs. I had one in the cupboard for some time and it was fine, but it did discolour due to being exposed to light. I think the fridge is the safest option if you're concerned.

[judydawn]

I made a batch of this last week and did the boiling water trick.  2 of my lids depressed, 2 didn't but I have placed them all in the fridge and will use those with the undepressed lids first.

[Coops]

Just made another batch of these for chrissie pressies, one of my fav recipes 

[Tam]

I'm making this at the moment and it doesn't look like it's thickening very much - can I just keep on mixing it until it does - or will it separate??
Thanks in advance.......
Tam 

[judydawn]

 I didn't think mine was going to either Tam but at the end of the cooking time, it had thickened more and continues to thicken once as it gets cold.

[Tam]

Thanks, seems to be thickening up enough in the fridge 

[Mashley]

I find boiling it in the jar changes the flavour and it ends up tasting more like store bought. My advice would be just to make less quantity more often.

[judydawn]

Hi Mashley, welcome to the forum with your first posting.  Why not pop over to Introduce Yourself on the Home Page and tell us a bit about yourself.

[pippa]

Yum - just made this for presents.  Worked well, but there were about 3 largish lumps, so perhaps I added the egg too fast? 
Can I please clarify - once you decrease the temp to 80 degrees, do you then cook it for 10 minutes, 80 degrees, speed 3 while slowly adding the egg mix?
Thanks

Pippa

[meganjane]

Yes, Pippa, that's correct.

[Wonder]

Made a half quantity of this for my Dad, I cooked it for a little while extra because it seemed quite thin. Will see what Dad thinks tomorrow.

[meganjane]

Wonder, you can add cornflour and cook on 100. The cornflour will stop the eggs from curdling.

Also, if you just tip the sealed jars upside down for 10 minutes, they will seal really well. Store in the fridge.

[pippa]

Yes, Pippa, that's correct.

Thanks