Lemon Butter

Prep: 10 Minutes

Cook: 10 Minutes

Makes: 1 - 1½ cups

Difficulty:

Cuisine:

Saved:

Australian

570

Recipe by: KitchenAid

Soft warm thickly sliced white crusty bread, oozing with lashing of creamy lemon butter. This recipe uses the KitchenAid Platinum Stand Mixer KSM156 and the Citrus Juicer Attachment.

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Lemon Butter

Ingredients:

2 large lemons, washed & towel dried

125g unsalted butter, cut into cubes

¾ cup (165g) caster sugar

3 large eggs

Method:

For best results use the KitchenAid Platinum Stand Mixer KSM156 and Citrus Juicer attachment
Finely grate lemon rind from lemons and then cut lemons in half. Attach citrus juicer with strainer to stand mixer. Turn to speed 6 and juice lemons. Set juice to one side
Place lemon rind, juice, butter and sugar into a medium sized, heavy based saucepan. Cook over a low heat until the sugar dissolves, stirring constantly with a silicon or wooden spoon. Set aside
Attach wire whisk to stand mixer and place eggs into mixing bowl. Mix on speed 2 for 10 seconds, or until well combined. Add lemon mixture and increase to speed 4. Mix for 30 seconds and then return mixture to saucepan
Cook over a low heat, stirring constantly, until mixture thickens and coats back of spatula/wooden spoon - do not boil or mixture will curdle
Pour into sterilised jars if keeping, or serve immediately
To Sterilise Jars: Pour boiling water into and over clean jars and lids and stand for 5 minutes. Carefully tip out water and place jars upside down on a rack to dry (Do not dry with a tea towel)

Tips & Hints:

To obtain more juice from a lemon, microwave for 20 seconds on medium power - warming the lemon, increases the juice. Recipe may be doubled or tripled, if desired. Limes may also be used.