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Spread the love - Lemon Butter {Recipe}

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 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:

  • have a fresh, delicate flavour.
  • have a smooth and creamy consistency without any lumps. 
  • not be curdled nor show any egg streaks. 
The colour of lemon butters will differ according to the type of lemon and egg yolk colour used.

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

3 large eggs, well beaten
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 


  • 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.
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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