Lemon Butter - Meaganjane's CWA recipe

[Thermomixer]

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.

[meganjane]

Oh! did I put this in the wrong spot! Sorry.

[Thermomixer]

No - not in the wrong spot - just in a thread where I thought others searching through topic lists might not find it - it is worthy of it's own thread. 

[ahoney]

I just made this, it is soo yummy still hot! My first attempt at anything like this and I'm soo happy with it!

[zebraa]

Ooooh I love the tip on how to keep it in the pantry. Thanks.

[ahoney]

O.k so would love to know what you use this for, we had no toast to put it on and somehow have gone through 2 jars, eating it off a spoon lol!

[achookwoman]

Try on pancakes,  tarts, queen of puddings.

[meganjane]

Put a dollop on a pre-cooked tarts. Can add meringue and give a blast with the grill or hand held torch.
Use as a filling for a sponge cake.
 

[cookie1]

Make lemon butterfly cakes.

[Thermo Jo (aka Jodi)]

I've only ever tried making lemon butter once and it was quite runny. Still yummy but not the ideal consistency.

I think I will be giving this recipe a good go.  Thanks so much MJ!!!

[Coops]

Does anyone know what the difference between lemon curd and lemon butter is? Tossing up which one to make or wondering if I should make both lol, I have an excess of lemons atm.

[judydawn]

I don't know that anyone really knows the answer to that question Coops - googling doesn't seem to come up with an answer either.  Looks to me that they are pretty much the same so if you have plenty of lemons I'd make a batch of each and see if you prefer one over the other.

[Coops]

Thanks for your reply, I think I agree with you, they just seem to be different names for the same thing. I have tried the lemon curd recipe and it is very yum, will try the other one and if they are simliar will stick with the curd recipe as it is easier lol.

[Coops]

Well I have made both and on closer inspection the butter is well, more buttery lol. You use way more butter and sugar for the butter. This recipe is just beautiful and I think I prefer the taste of this over the curd, but the curd is fantastic for cooking (for eg blueberry and lemon curd friands!) I have gifted a jar of this butter to my mum and dad and a couple of others and they have all gone nuts for it. Making another batch now! thanks for a great recipe.

[Lellyj]

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?