Author Topic: Lemon Butter  (Read 5619 times)

Offline Amanda

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Lemon Butter
« on: August 22, 2009, 10:52:24 am »
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.
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline Thermomixer

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Re: Lemon Butter
« Reply #1 on: August 22, 2009, 01:51:55 pm »
Thanks Amanda - great to have it here so it doesn't disappear
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Offline earthy

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Re: Lemon Butter
« Reply #2 on: December 19, 2009, 01:15:25 am »
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.

Offline Thermomixer

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Re: Lemon Butter
« Reply #3 on: December 19, 2009, 06:02:01 am »
Should be OK out of the fridge for a while. 
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Offline meganjane

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Re: Lemon Butter
« Reply #4 on: December 22, 2009, 05:20:41 am »
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.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline cookie1

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Re: Lemon Butter
« Reply #5 on: December 22, 2009, 12:15:54 pm »
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.
May all dairy items in your fridge be of questionable vintage.

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Offline Thermomixer

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Re: Lemon Butter
« Reply #6 on: December 23, 2009, 12:03:59 am »
Thanks MJ - great conversion from the trusty old CWA book.
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