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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.
- 3 large lemons (Juiced)
- ¾ cup sugar
- 2 tbsp butter
- 2 teasp cornflour
- 1 tbsp water
- 3 eggs well beaten
- 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.
- 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.
