August 21, 2012 at 1:48 pm #257234
I was hoping you guys would share your fav Lemon Butter Recipes with me. I have never made it before and have a stack of lemons on the tree and a whole load more flowers so am thinking of ways to use up the excess lemons shortly.
How do you store after you have made as well do you water bath in jars?
Thanks in advanceAugust 21, 2012 at 10:52 pm #527177Judi BKeymaster
I haven’t got my recipe here right now can post it later.
I don’t bother with a waterbath as the Lemon Butter never lasts that long :laugh:August 22, 2012 at 1:48 am #527178
Here’s a link to my lemon butter recipe.
I’ve never been confident canning these particular preserves, because of the egg content. My experience with eggs in the baking industry, is they can separate from the rest of the ingredients over time – even when cooked.
You will come across recipes which suggest they can be canned, I’ve just never been confident doing it myself. We’ve never had a problem consuming these preserves within a month. I always keep a jar or two in the freezer for when the lemon tree is between crops, and a jar (or two) in the fridge.
My particular recipe makes a small batch though. I also put them in small jars, just because I think it’s cute. :laugh:August 22, 2012 at 12:30 pm #527179
Thanks for the recipe Metu.. One quick question you use the whole egg and not just the yolk??
I’ve never even tried lemon butter but thought also it would make for some good home made xmas pressies…
ThanksAugust 22, 2012 at 1:25 pm #527180
I do use the whole egg, as I don’t see the point in separating the egg yolks and adding a processed ingredient like cornstarch. Especially when the whole egg does the same thing, it acts as a thickening agent. You don’t have to go to the fuss of straining your whole eggs like I do, which makes the process even easier. 😉August 22, 2012 at 1:39 pm #527181
Thanks Metu, I will give it a try on the weekend I think….
Has anyone tried it with Limes?August 22, 2012 at 11:13 pm #527182narellehMember
Metu – i do as you do – small batches when needed and in smaller jars too :tup:
i just make it up near the time i need it – if you are wanting it for Chrissy gifts just freeze the juice and zest in the right quantities
and make it up nearer the time – i keep it in the fridge too (not taking any risks!)
Judi – same here – lemon butter etc does not last long here either 😉
Yes you can make all sorts of butters using the same recipe – just substitute the juices. I have made lemon, lime, passionfruit, orange and mandarin (the latter needing lemon juice to help set it as well)
something i have started making a couple of years ago was mini tarts with the butters. Using same principal as the mini caramel tarts of a couple of
bites each, i fill each with the butter of choice and popa spot of cream on the top – ahhhh! one of the foods of the godsAugust 23, 2012 at 1:48 am #527183Judi BKeymaster
This is our favourite recipe….
350gr butter cut into small pieces
900gr castor sugar
Thinly pared rind and juice of 6 large lemons
Place all the ingredients in a heatproof bowl over a saucepan of simmering water or in the top of a double boiler. Cook, whisking gently, until the butter has melted and the sugar dissolved. Pour the mixture through a sieve placed over a bowl. Discard the lemon rind. Return the mixture to a clean heatproof bowl or to top of double boiler. Cook, stirring frequently, for 35 to 40 minutes or until the mixture thickens.
Pour into clean sterilised, dry warm bottles. Cover and label, store in a cool place.August 23, 2012 at 3:39 pm #527184RobyneMember
this is our favourites
3 medium sized lemons
125g butter use the real stuff not marg
1 1/2 cups of sugar, I use white
Finely grate rind from lemons and squeeze out the juice then strain
Mix together juice, rind, the butter, cut into small pieces and the sugar
Stir over simmering water until sugar is dissolved
Beat eggs lightly, stir in some of the lemon mixture
Return this to the bowl and replace over simmering water.Cook, stirring frequently, until thick
enough to coat the back of t aspoon. Turn into warm sterlised jars and seal airtight
when cold store in fridgeAugust 23, 2012 at 3:48 pm #527185RobyneMember
This one makes a lot
350g butter cut into small pieces
900g caster sugar
thinly pared rind and juice of 6 large lemons
8 eggs beaten
Place all the ingredients in a heatproof bowl over a saucepan of boiling water or
in the top of a double boiler.
Cook, whisking gently until the butter has melted and the sugar has dissolved.
Pour the mixture through a strainer placed over the bowl. Discardthe lemon rind.
Return the mixture to a clean heatproof bowl or on top of the double boiler.
Cook, stirring frequently until the mixture thickens [about 40 minutes]
Pour into clean, dry , warm jars to the rim.
makes about 1.35kilo cover and label
NOTE: Lemon butter does not keep like jams so needs to be eaten within 3-4 months
I have preseved them and they have been fine after a couple of years
I grate my lemon rind I find its easier then trying to not cut the white pith
it makes it bitterAugust 23, 2012 at 9:50 pm #527186
When narelleh mentioned mini tarts, I couldn’t resist…
I love making them too!August 23, 2012 at 11:27 pm #527187goodfoodMember
Thanks for recipe..i’ll try this in weekends !!August 24, 2012 at 2:54 pm #527188GiannaMember
They look luscious Metu. 🙂August 24, 2012 at 8:39 pm #527189narellehMember
Metu – you and i are tarred with tha same brush i think sometimes :wave:
they are much more satisfying on many levels than the caramel ones hey (and i LOVE caramel too) :pinch:August 24, 2012 at 11:54 pm #527190
Metu those look great might have to try them nom nom
- You must be logged in to reply to this topic.