Lemon Honey Butter

We are often asked at markets if we have lemon butter for sale. My answer is usually no. Lemon Butter does not have a long shelf life and should be refrigerated. Packing an esky of lemon butter as well as all the other stock and equipment is often just too hard in the wee hours of the morning. I tell people to make their own as it is very easy. I get some funny looks but it is really one of the simplest preserves to make.

The main things to watch for are mixing the egg and butter in well so you don’t end up with  lumps of poached egg or little specs of butter.  There are many recipes available. Some recipes only use the egg yolks – this is great if you are going to be making meringue but if not- use the whole egg. Many recipes add the butter at the end of the cooking  but I find it works better if you add it at the beginning.

I gave a demonstration showing how simple at the Paddock to Potager Open Day on Australia Day  I promised to post the recipe  so here it is. I use a lot of lemon juice so it does need to be sweetened. I use honey instead of sugar to give an added depth of flavour.

Lemon Honey Butter

240 g unsalted butter

350 ml lemon juice with a little lemon zest

250 ml honey

6 whole eggs.

Melt butter and honey in a double boiler.

Add lemon juice and zest, Stir and heat till warm.

Break eggs into a large heat proof bowl and whisk well.

Add warm lemon honey mix to eggs by the ladle-full whisking constantly. After 3 or 4 ladle-fulls the eggs will become as warm as the lemon mix . Add the remainder of the lemon to the eggs and whisk until well combined.

Pour the mixture back into the top of the double boiler. (You may like to pour it through a sieve to remove any lemon zest or accidental lumps or egg.)

Stir the mixture occasionally until it becomes obviously thicker and coats the back of the spoon. Remove from heat and leave to cool slightly before pouring into clean sterile jars.  The mix will thicken more when completely cool. This recipe will make about 1 litre of lemon butter.

Keep refrigerated. DSC01910Keeps for 4 weeks.



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