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 Post subject: Lemon butter receipe?
PostPosted: Mon Jun 28, 2010 12:27 pm 
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Junior Champion Bird
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Anyone have a good lemon butter receipe?


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PostPosted: Mon Jun 28, 2010 12:35 pm 
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Golden Kingfisher
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I usually make it up without being very accurate with quantities - I adjust things if it is too lemony etc. The hardest thing to alter is over-sweetness, so I add sugar at the end, gradually.

I put a beaten egg with the juice of two lemons and their finely grated zest and microwave it on high till thick (stiring every 10-15 seconds) and then I beat in a dessertspoon of butter (not melted - it melts as it goes) and enough sugar to make it sweet enough but not too sweet. I usually add a tiny bit of salt.

I usually do it fast and in small quantities like this because if I make it it's usually in the context of "I feel like toast and lemon butter for brekkie - right now!!".

If I was going to use a recipe I'd use whatever was in the Commonsense Cookery Book, if you have that lying around :)

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PostPosted: Mon Jun 28, 2010 12:37 pm 
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Fiesty Fowl
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Absolutely, my friends beg to me make it for them. I got it from a blog called Towards Sustainability, it often has very useful recipes. Some recipes only use yolks but I hate waste (and pavlova) so I like this one which uses whole eggs.

Ingredients
3 eggs, beaten
1 cup of caster sugar
1 tbs grated lemon rind
1/2 cup lemon juice (approx. 2-3 lemons)
60g unsalted butter, chopped

Method

1. Combine all ingredients in a heat proof bowl or top pan of a double boiler.

2. Whisk constantly over simmering water until the mixture thickens and coats the back of a metal spoon. Take care to ensure the mixture does not boil; it should thicken like a custard.

3. Remove from heat and pour into sterilised glass jars.


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PostPosted: Mon Jun 28, 2010 12:37 pm 
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Dapper Duck
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Location: Melbourne, Victoria
Yum! This is Stephanie Alexander's Lemon Curd recipe;

2 large lemons
100g unsalted butter
175g sugar
3 eggs, lightly whisked and strained

Finely grate zest and juice lemons. Combine butter, lemon juice, zest and sugar in a heavy based pan. Stir over heat until sugar is dissolved. Remove from heat and add eggs, combine and stir over gentle heat until the mixture has thickened. Pour into hot sterilized jars to store.

If you're a custard beginner you can make this in a double boiler but I like to live dangerously.

Enjoy.


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PostPosted: Mon Jun 28, 2010 12:44 pm 
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Clever Cockerel
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This is the one I use which is also a Stephanie Alexander
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice

Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.

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PostPosted: Mon Jun 28, 2010 1:20 pm 
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Assist Admin
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I use the one in Commonsense cookbook. Mum used to use a double-boiler but it works quite well in the microwave even if the eggs aren't separated and even with ordinary sugar if you make sure it is well blended in. :wink:


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PostPosted: Mon Jun 28, 2010 5:02 pm 
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Golden Swan
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The only problem I know of with microwaved lemon butter is that it doesn't keep as well or as long as stove top cooked (goes mouldy) but is long life isn't a problem, them microwaved is fine.

NellyG

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PostPosted: Tue Aug 03, 2010 2:48 pm 
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Deluxe Drake
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I also use the Family Circle Commonsense Cookbook recipe and make it in a double-boiler on the stove. Nice and easy. Never lasts long enough to worry about mould.

In fact what I usually do is pair this with the Grandma's Pavlova recipe, as I can't have dairy, so no whipped cream. The egg whites go into the pavlova and the egg yolks into the lemon butter which then gets spread on top of the pav. Yum!

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PostPosted: Sun Aug 08, 2010 11:37 pm 
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Gallant Game
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If bottled and sealed hot....

How long will the Lemon Butter store??

Lots and lots of lemons at the moment and cant even give them away...

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