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Larger quantity Lemon Butter



2 jar(s)

Larger quantity Lemon Butter


  • 350 grams sugar
  • 200 grams unsalted butter
  • 6 eggs
  • 150 grams lemon juice, 4-6 lemons
  • lemon rind

Recipe's preparation

  1. Finely zest the skin of the lemons, using a microplane.
    Place the lemons in a microwave for 10 seconds to help yield the juice easily.
    Cut lemons in half and juice them.
    Place sugar, zest and juice in the bowl, place lid on and MC in place, mix 30sec, Sp 9 to make for a mix that has less evidence of the zest texture.
    Cube the butter and add along with the eggs to the sugar mix in the bowl.
    Insert butterfly.Place lid on with MC in place.
    Cook for 8 minutes at 80*C on Sp2-3.
    Check that it coats the back of a spoon, it does thicken as it cools, if not cook for 2-3 minutes more.
    There may be small amounts of the stringy part of the egg white evident, some of this sticks to the butterfly, do not scrape this into your mix.
    Place into sterilised jars, it makes 2 large jars or 4 small jars.
    Allow to cool before placing the lid on.
    Store in the refridgerator.
    Serve with....
    Crepes, Piklets, Scones.
    Toast, corn bread, brioche, criossants, french toast.
    Sponge cake, Tea cake.
    Place under a self saucing lemon pudding.
    Or just eat it by the spoonful like i do....

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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