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You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right.
When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here.
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich.
It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there.
I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.
A good lemon butter should:
You can make lemon butter in a saucepan over direct heat but for best results, I'd recommend a double boiler. If you don't have one of these you can improvise by placing a bowl over a pan of simmering water.
I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.
A good lemon butter should:
- have a fresh, delicate flavour.
- have a smooth and creamy consistency without any lumps.
- not be curdled nor show any egg streaks.
You can make lemon butter in a saucepan over direct heat but for best results, I'd recommend a double boiler. If you don't have one of these you can improvise by placing a bowl over a pan of simmering water.
The original recipe was a bit vague in the method directions so I've expanded them based on my own cooking experience so you'll be spreading the lemony love instead of crying over scrambled eggs.
Recipe: Lemon Butter
Adapted from Alice's Lemon Butter recipe contributed by Erin Morrison in CWA Classics Cookbook
makes 2 cups
Ingredients
3 large eggs, well beaten
juice of 2 large lemons (or 2 1/2 if not very juicy)
juice of 2 large lemons (or 2 1/2 if not very juicy)
3/4 cups caster sugar
50g cold butter, cubed
Warm, sterilised jars and lids
Warm, sterilised jars and lids
Method
- Place eggs, sugar and lemon juice into the top pan of a double boiler or bowl, set above simmering pan of water.
- Whisk mixture continuously until it starts to thicken and simmer.
- Take off the heat and beat in the cold butter.
- Pour the hot mixture into warm sterilised jars and seal immediately.
- Allow to cool and then store jars in fridge for up to a month.
Notes
If you end up with small streaks of curdled/scrambled egg in you butter, strain the mixture through a sieve into a clean bowl. Rewarm the mixture and then pour into the sterilised jars.
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