Lemon Butter

Okay, so I think I am onto a winner here. I have managed to find a way to make Lemon Butter without the egg curdling. I am not sure if you know, but sometimes making Lemon Butter can be difficult as the egg white sets at a lower temperature than the yolk.

Okay so what do you need?

Lemon Butter

4 free range hen eggs (please do not use cage eggs – let’s put an end to this horrific lifestyle)

2/3 cups of lemon juice

¼ cup unsalted organic butter

1 ½ cups sugar (I am yet to try it with Rapidura)

• In saucepan, over low/medium heat, melt the butter.
• While the butter is melting add the sugar and lemon juice. Stir the mixture until the sugar has dissolved.
• HINT: The minute the butter has melted and the sugar has dissolved remove from the heat.
• Lightly beat eggs in a heatproof bowl.
• Once the butter mixture has cooled a little, slowly pour it the raw egg, beating all the time. I use my kitchen blender on a slow speed. The slower you can add the butter mixture the smoother your lemon butter will be as you lower the chance of the eggs curdling.
• Transfer the mixture back to the saucepan and slowly heat, stir continually.
• You know it is ready when you cannot taste raw egg and the when swiping the back of the spoon with a finger, you leave a trail. Make sure you stir the entire mixture and the crevices in the side of the saucepan to avoid the mixture catching.
• I let the mixture’s temperature drop just a little before I place it into hot sterilized jars. If the jars are to hot the mixture bubbles and spits when added, sometimes the jars will crack. Allow both the jar and the mixture to find a similar temperature when adding.
• You need to place the Lemon Butter in the refrigerator.
• Serve on pancakes, hot toast, crumpets, in lemon tarts or in a cheesecake mix. MM MMM MMMM!