Prep:  10 minutes, plus chilling time
Cook:  12 minutes
Makes:  21/2 cups (625ml)
Serves:  6-8
Average: 3.9 (27 votes)
Recipe by: Western Star
Thick, homemade lemon butter recipe that's perfect to use with cakes, in tarts or layered on warm crusty toasted bread.
Credit: Whisk Media Group

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Lemon Butter
  1. Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
  2. Gradually add the butter, one or two cubes at a time, whisking continuously
  3. Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature, then refrigerate until cold
  4. Serve on toast, scones or on your favourite sponge cake
Tips & Hints:
  • Lemon butter can be refrigerated in a sterilised jar or container for up to 2 weeks
  • Freeze lemon butter for up to 3 months. Store in an airtight container. Date and label clearly. Defrost in the refrigerator overnight. Whisk defrosted lemon butter until smooth before using
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