Tuesday, August 30, 2011

Lemon Butter

With a fruit bowl overflowing with these gnarly orbs and the skies turning all shades of grey today, I had the hankering to make lemon butter.

I've tried many a recipe for lemon butter and have been know to try to sweet talk those old dears manning the cake stall at fêtes into divulging their secrets but this one has come up trumps.

Firstly it doesn't use cornflour like some and hence for a bull a gate kind of gal like me there is far less chance of lumpiness.

And secondly, it uses 4 egg yolks. Now I'm rather partial to a pavlova and since my Mumma Bear's recipe uses 4 egg whites I always have 4 rather lonesome looking egg yolks peering at me in the fridge like big yellow monster eyes for a few days til I reluctantly have to bin them...and yes, I'm one of those kooky people (read: bordering on lunacy!) who talks to inanimate objects, so a "sorry yolkies!" may be heard at such times in my kitchen.

I doubled the mixture to make three full jars because...well, I'm a glutton! But if you just follow it as it is you'll get 1 large jar or two almost full smaller ones...and no doubt a happier waistline.

Lemon Butter

4 egg yolks

2/3 cup castor sugar

60g butter (cubed)

2 teaspoons grated lemon zest

100ml lemon juice

Whisk eggs and sugar until well combined but not frothy.

Tip into a saucepan with butter, zest and juice.

Stirring constantly, bring to simmer over medium high heat.

Take off heat as soon as bubbles appear. Don't allow it to boil as it will curdle....and you will cry!

Pour warm mixture into hot sterilised jars and seal immediately.

Slather great dollops in hot buttered toast...spoon into wee little pastry shells and top with cream...drizzle over a cream laden pav and sprinkle with fresh berries.....eat from the jar with a spoon (perhaps only pregnant women can get away with that one!). Enjoy!


Cherry Red Quilter said...

this is very similar to the recipe I make my lemon butter from which is the recipe that my Nanna used for years - seriously yummy!!!

Anonymous said...

I have a big bowl of lemons picked from a friends tree that will be perfect for this...have not ever tried lemon butter but it sounds divine.

Lindy in Brisbane said...

Well I just had to pop over and say that I made lemon butter today too! What a co-incidence. I just love it. My recipe is a little different from yours, it uses whole eggs. It's the recipe my grandmother used to use, still written in lb and oz. I may have also eaten some straight from the jar...and I am not pregnant!

Kylie said...

I don't want to see another jar or jam, marmalade, butter, chutney or relish after this weekend. Have jyat labeled 1000jars. Wow, what a marathon. The lemon butter looks great. This is an old recipe, similar to my grannies and so much better without the cornflower.

Quill and Ink Handmade said...

Oh, how I love lemon butter! I've got a few knobly lemons in my fruit bowl too - I think I'll try your recipe out this weekend :)


emma @ frog, goose and bear said...

Perfect timing! I was just thinking yesterday as I walked past our lemon tree that I'd like to make some lemon butter or lemon curd - is it the same thing? Nothing like a recipe recommended - tried and true - thank you!

Kymmie said...

Oh Steph, DIVINE! Brenda from Mira Narnie made some of this delicious goodness a few weeks back and we finished the jar in a day. Sad. But oh my, it was THAT good! I must make some. And love that you can now make pavlova without throwing out the whites ;)

Enjoy eating every morsel!


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