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1 Sheryls Lemon Butter

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Sheryls Lemon Butter

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Ingredients

2 jar(s)

Sheryls Lemon Butter

  • 80 g raw sugar or rapadura sugar
  • 2 tsp lemon rind, removed with vegetable peeler
  • 100 g lemon juice
  • 4 egg yolks, lge eggs
  • 60 g TM unsalted butter
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Recipe's preparation

    lemon butter

  1. Place sugar and lemon rind,in TM bowl   5  seconds speed 8.

    add all other ingredients and mix 5 seconds on speed 4

    Cook for 8 minutes at 80 deg on speed 3 ,then check and cook a further 3 minutes til desired consistancy.

    Place in sterilized jars and chill til thick.

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Tip

make a batch of unsalted TMbutter, and just use the 60 gm then put back in bowl and add salt to make salted butter or freeze the rest for later use.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Delicious and super easy.

    Submitted by katep89 on 6. April 2016 - 21:01.

    Delicious and super easy. Great way to use all the left over egg yolks.  I left mine on for a further 2 minutes and perfect consistency.

    Thank you!

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  • Hello, Hoping to make this

    Submitted by CourtneyTestre on 1. December 2015 - 13:12.

    Hello,

    Hoping to make this for xmas gifts - how long can i expect it to keep in the fridge?

    Ta!

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  • This recipe is

    Submitted by ronellem on 8. September 2015 - 15:22.

    This recipe is delicious!

    Whole eggs can be used, I saw that in another cookbook but have not tried it out yet.

     

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  • I made this for the first

    Submitted by Mummy Mumma Simone on 15. July 2015 - 23:30.

    I made this for the first time last week & boy is it dangerous! So delicious - turned out perfectly. Great receipe! Thanks  tmrc_emoticons.)

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  • This is a totally DANGEROUS

    Submitted by Mybidda on 6. June 2015 - 17:36.

    This is a totally DANGEROUS recipe! If you make this you will not stop eating it!!

    I love this recipe - I LOVE Lemon Butter or Lemon Curd (same thing).

    I followed one of the previous suggestions to use 3 whole eggs instead of 4 egg yolks (as I dont like to just use the yolk and then have to make something with the whites).

    Oh and I used the small prickly side of the grater to get the rind off (I always have) - it comes out very fine then like bread crumbs.

    Turned out perfect.

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  • Definitely be careful if

    Submitted by MonicaSteven on 17. December 2014 - 19:03.

    Definitely be careful if removing lemon peel with a vege peeler - don't get the pith - my first batch was bitter and revolting. Second batch was better as I removed the peel with a small grater. I love that this has less sugar than other recipes, but I'd probably add a tad more sugar - maybe 100g. Otherwise, super easy & really good. Thanks! 

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  • I haven't made this recipe.

    Submitted by J4nelle on 30. March 2014 - 12:17.

    I haven't made this recipe. Accidentally commented on the wrong recipe and dont know how to delete it. Sorry

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  • I love this recipe. I make

    Submitted by Angie on 6. March 2014 - 12:37.

    I love this recipe. I make this when i have left over egg yolks from making Macarons. Then i use it in my Cupcakes. yum yum. Thanks for recipe.  tmrc_emoticons.)

    Angie

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  • love it ! I make a huge batch

    Submitted by lovens on 2. March 2014 - 13:18.

    love it !

    I make a huge batch of lemon zest  and juice(when in season) and store in freezer.  Works a treat when zest and juice is required.

    Thanks for the healthier sugar option recipetmrc_emoticons.)

     

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  • Just wondering if this will

    Submitted by Therminator2013 on 6. November 2013 - 20:02.

    Just wondering if this will thicken up when it sets? Its quite runny when hot. Thanks tmrc_emoticons.-)

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  • Taste was good, but butter

    Submitted by The Chaplins on 8. September 2013 - 12:48.

    Taste was good, but butter was very runny, even after cooking for further time and also after refridgerating was still runny. tmrc_emoticons.(

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  • HI ANgie,  well I would yuse

    Submitted by Maryanne Skitt on 16. August 2013 - 16:38.

    HI ANgie, 

    well I would yuse the zest fromthe lemon that I had.. waste not want not, I use a vegie peeler to get all the zest off. Different lemons give different strength  flavours... I like variety.

    Yep it is a great thing to so with those egg yolks Have you tried making mayonnaise with egg yolk.. soo easy! I love it

    Maryanne


    New Town


    Hobart Tasmania


    ph 0419782949

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  • Hi, would 2 tsp lemon be one

    Submitted by Angie on 15. August 2013 - 12:08.

    Hi, would 2 tsp lemon be one lemon zest? Also 80g egg yolks? This is great to use up any egg yolks after making meringues! Thanks...

    Angie

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  • I am fairly new to thermomix.

    Submitted by Suie on 8. August 2013 - 11:55.

    I am fairly new to thermomix. I made a pav this morning & went looking for lemon butter recipe to use the 6 egg yokes. This hit the spot and is delicious! tmrc_emoticons.)

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  • Great recipe! I used 3 whole

    Submitted by Linda Joy on 1. August 2013 - 16:03.

    Great recipe! I used 3 whole eggs instead and cooked just for 8 minutes. It filled a 385ml jar! tmrc_emoticons.)  Big Thanks.

     

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  • I have made this several

    Submitted by topsy1 on 20. June 2013 - 20:09.

    I have made this several times. Very delicious!

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