Makes 2 medium jars
When life gives you lemons, make lemon butter.
One morning me and my neighbour Luce had an early morning Lemon Butter Convention (that’s totally a thing) and as a result, I’ve tweaked this recipe since I first posted, doubling the ingredients and slightly reducing the butter.
This Lemon Butter is super quick to make so you can Lemon Butter like it’s going out of fashion. Feel free to have a cuppa while the Thermie does it’s thing!
Using clean sterilised jars will help keep the flavour of your home made Lemon Butter fresher for longer. Warm the sterilised jars in the oven on a very low heat because it’s always a good idea to add hot food to hot jars. Carefully remove the jars from the oven when they are needed because you don’t want them to cool down too much.
Juice 2 large lemons
220g raw sugar
- Mill sugar for 5 seconds on speed 9.
- Insert butterfly into TM bowl and add the rest of the ingredients. Cook for 11 minutes at 80C on speed 3.
- Check to see if mixture coats the back of a spoon, if not, cook for a further 2-3 minutes or until desired consistency is achieved.
- Place in hot sterilised jars. Leave the lemon butter to settle for 15 minutes before sealing.
- Chill until thickened.
Prep time: 2 minutes Cooking time: 8-11 minutes
If you’re looking for delicious ways to eat your lemon butter (and you’re not like me eating it from the jar with a spoon,) do as Luce does, and fill chocolate cups with lemon butter and top off with a slice of banana, grated chocolate or walnuts! Yum!
You can make lime butter by substituting the lemon juice with the juice from 2 limes.
To sterilise jars: When I searched the net, there seemed 101 ways to sterilise a jar! wash mine in hot soapy water, give it a rinse, and then place it on a baking tray lined with a tea towel in an oven at 120C for 15 minutes.