Creamy and tangy with a gorgeous lemon hue, lemon butter is also known as lemon curd and is an old-school spread that can be added to both sweet and savoury dishes. Easy to prepare, and totally addictive, you’ll find yourself whipping up a new batch of this recipe on a regular basis.
How to make lemon butter: key tips
This recipe uses the double boiler method. Whisk the eggs and sugar in a heatproof bowl so that they are well combined before placing it over a saucepan of barely simmering water (try a medium-low heat). Note that you don’t want the water too hot and bubbling, and it’s best that the bowl doesn’t touch the water in the pan. Be sure to whisk the mixture constantly so that it cooks evenly.
Now, it’s time to add the remaining ingredients, reduce the heat to low, and get ready to whisk for about 20 minutes (yikes!). It’s important to cook your lemon butter over a low heat as you want the mixture to slowly emulsify and not ‘scramble’, so don’t be tempted to turn up the heat to get the job done faster.
Your lemon butter will thicken as it cooks. It is ready when it coats the back of your spoon and running a clean finger down the back of the spoon creates a distinct line. This recipe makes about 2 cups of lemon butter.
Key ingredients in this lemon butter recipe
Lemons are clearly the key ingredient and you can use whichever variety you have at hand. It’s worth noting, though, that Meyer lemons are the sweetest and their juice will create an elegant smooth butter. Whatever variety you use, ensure you choose lemons with a lovely outer, as you’ll also need to use the rind in this recipe.
You’ll also need 4 large fresh eggs. Take these from a 700g carton, so that the eggs are roughly 58g each.
It’s best to use caster sugar for lemon butter, as it dissolves easily into the egg and butter mixture. And you can use either salted or unsalted butter – both would do the job.
You might also like to try this microwaved lemon butter and some passionfruit butter.
This recipe was originally submitted by lee.rob, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 4 Woolworths Extra Large Free Range Eggs
- 3/4 cup sugar
- 1/2 cup lemon juice
- 2 tsp lemon rind, finely grated
- 125g butter, chopped
Method
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Step 1Place eggs and sugar into a heatproof bowl.
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Step 2Place bowl over a pan of barely simmering water and whisk constantly until sugar has dissolved.
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Step 3Add lemon juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coat the spoon. Do not allow the mixture to boil as it will curdle.
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Step 4Pour warm mixture into hot sterilised jars and seal immediately.
Recipe Notes
Can I freeze lemon butter?
Lemon butter freezes quite well. Cool first, then spoon into an airtight container and place plastic wrap over the surface of the butter so that it doesn’t get frosty. Seal with the lid and freeze for up to 3 months. Thaw in the fridge, then give it a good whisk before serving.
How can I serve lemon butter?
Spread this creamy ‘butter’ on toast and muffins or dollop on scones. It can also be used as a filling for cakes and tarts, and is a wonderfully tart and tangy sauce that goes well with fish, chicken or vegetables.
How do I store lemon butter?
Spoon the hot lemon butter into sterilised jars, then seal, cool and keep in the fridge for up to 2 months. Once opened, consume within 2 weeks.
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