Lemon Butter

[Amanda]

This is very rich, but lovely on hot crumpets or in a tart case.
I used unsalted butter.


Zest of 2 lemons
1/2 cup castor sugar
Blitz on turbo once or twice until zest is chopped up.

Juice of 2 lemons
200 gms butter chopped into cubes
1 whole egg + 3 yolks
pinch of salt
8-12 minutes, speed 4, temp 70, with butterfly.

[Thermomixer]

Thanks Amanda - great to have it here so it doesn't disappear

[earthy]

Would this need to be refrigerated. Id love to make it up for chrissy gifts but dont want to if people would eed to keep it refrigerated onthe day with all there travels in the heat.

[Thermomixer]

Should be OK out of the fridge for a while. 

[meganjane]

Sounds similar to my recipe. I just made some, converting the recipe from the CWA book:

500g sugar
250g butter
Juice 4 lemons and zested rind of three. (I have a zester, so use that)

Cook on 90 for 10 minutes, speed 3 to dissolve sugar.
Reduce heat to 80.

4 egg yolks and 2 of the whites

Beat together first, then slowly pour into  and continue cooking for 10 minutes or so, until it looks like honey. I don't use the butterfly.
It's ready when it coats the back of a metal spoon.

This made 3 jars the size of large Vegemite jars. If you want to keep it in the pantry instead of fridge, use metal topped jars with the button that pops down.
Seal them by putting jars (still with hot mixture) into a pot with enough water to come half way up the jars. Place a cloth in to stop them rattling together.
Bring to the boil and boil for 10 minutes. As they're cooling, the buttons on the jars will pop down, if they don't, they're not sealed and will need refrigerating.

[cookie1]

Thanks MJ. I find that the button on my jam jars often pops down as the jam cools. It's good to know that it has sealed well.

[Thermomixer]

Thanks MJ - great conversion from the trusty old CWA book.