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Recipe Valda’s Homemade Lemon Butter Spread

 recipe lemon butter homemade preserve spread tastes like citrus tart

If you are a sucker for anything citrus, you HAVE to try this recipe. It is ‘oh soooooo delicious’ you will just want to eat it by the spoon full. Lovely served on bite sized baked biscuit bases or spread on toast, Valda’s Lemon Butter can not be surpassed. 

This recipe is shared by our magazine reader Carolyn, who share’s with us a little about how she came to be the fortunate owner of this recipe:

“This recipe was given to me by my elderly neighbour approximately 15 years ago, hence the name ‘Valda’s Lemon Butter’.

It is quick, easy to make, uses up my surplus lemons and always taste great.” – Carolyn

Ingredients

3 large lemons (Juiced)

¾ cup sugar

2 tbsp butter

2 teasp cornflour

1 tbsp water

3 eggs well beaten

Method

1. Wash recycled glass bottles and metal lids (only use ones with metal lids), in hot soapy water. Rinse throughly and allow to drip dry. Once dry, place glass jars and metal lids onto a baking tray and put in an oven heated at 100-120 degrees for 10 or more minutes.

2. Place lemon juice, sugar and butter in a double saucepan and bring to near boil. Allow to cook for approximately 1 minute.

3. Reduce heat allow to cool slightly. Then add beaten eggs and cornflour (pre-mixed with water).

4. Stir continually for good 10 minutes.

5. Pour in preheated bottles.

Tips for making Valda’s Lemon Butter

1. Put juice through a strainer as you squeeze, to prevent seeds and pulp.

2. Never try to double this mixture, it just doesn’t work.

3. Cook in a double saucepan when cooking. If using a gas top a simmer mat will help control temperature.

4. Important to allow it to cool enough before adding beaten eggs or the mix will curdle.

5. Once you add the eggs and cornflour, you must stir slowly and continually in a figure of eight motion, until the mix is ready. Choosing to walk away will cause your lemon butter to be lumpy or even curdle. 

6. To make passionfruit butter, just add the juice and pulp of six (6) passionfruit to the lemon mixture at the start of cooking.

Recipe valdas lemon butter easy home made spread aboutthegarden.com

Valda's Lemon Butter
If you are a sucker for anything citrus, you HAVE to try this recipe. It is 'oh soooooo delicious' you will just want to eat it by the spoon full. Lovely served on bite sized baked biscuit bases or spread on toast, Valda's Lemon Butter can not be surpassed.
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1072 calories
175 g
619 g
38 g
22 g
19 g
595 g
223 g
157 g
1 g
15 g
Nutrition Facts
Serving Size
595g
Amount Per Serving
Calories 1072
Calories from Fat 337
% Daily Value *
Total Fat 38g
59%
Saturated Fat 19g
97%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 619mg
206%
Sodium 223mg
9%
Total Carbohydrates 175g
58%
Dietary Fiber 7g
28%
Sugars 157g
Protein 22g
Vitamin A
31%
Vitamin C
223%
Calcium
16%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large lemons (Juiced)
  2. ¾ cup sugar
  3. 2 tbsp butter
  4. 2 teasp cornflour
  5. 1 tbsp water
  6. 3 eggs well beaten
Instructions
  1. 1. Wash recycled glass bottles and metal lids (only use ones with metal lids), in hot soapy water. Rinse throughly and allow to drip dry. Once dry, place glass jars and metal lids onto a baking tray and put in an oven heated at 100-120 degrees for 10 or more minutes.
  2. 2. Place lemon juice, sugar and butter in a double saucepan and bring to near boil. Allow to cook for approximately 1 minute.
  3. 3. Reduce heat allow to cool slightly. Then add beaten eggs and cornflour (pre-mixed with water).
  4. 4. Stir continually for good 10 minutes.
  5. 5. Pour in preheated bottles.
Notes
  1. 1. Put juice through a strainer as you squeeze, to prevent seeds and pulp.
  2. 2. Never try to double this mixture, it just doesn’t work.
  3. 3. Cook in a double saucepan when cooking. If using a gas top a simmer mat will help control temperature.
  4. 4. Important to allow it to cool enough before adding beaten eggs or the mix will curdle.
  5. 5. Once you add the eggs and cornflour, you must stir slowly and continually in a figure of eight motion, until the mix is ready. Choosing to walk away will cause your lemon butter to be lumpy or even curdle.
beta
calories
1072
fat
38g
protein
22g
carbs
175g
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About The Garden Magazine http://www.aboutthegarden.com.au/

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