Lemon butter/curd
4 Ingredients or LESS!, Condiments/Preserves
November 18, 2014
- Prep: 10 mins
- Cook: 1 hr 30 mins
-
10 mins
1 hr 30 mins
1 hr 40 mins
- Yields: Makes about 1 1/2 cups
Directions
1Place sc on high and add the butter.
2While that is melting whisk together the egg yokes and sugar.
3Zest two of the lemons then add that to the egg mix.
4Then tip egg mix into butter and stir well. Juice the three lemons.
5Stir your butter/egg mixture again and make sure all the butter has melted.
6Once it is melted turn sc to low and add your lemon juice.
7Whisk together well, then put tea towel under lid and cook for on low for 1 1/2 hours or until it starts to thicken whisking every 20 mintues
Submitted by Karen Stuckings
6 Reviews
Melissa
June 12, 2019
Do you use normal butter or unsalted butter?
Rachel Sweetman
December 31, 2018
Needed to get rid of some egg yolks, so just finished making this recipe. Made enough to fill one of the Roses Lime Marmalade jars. I put zest in from all three lemons, and if the scraper is anything to go by, it has most certainly passed the lick test!! I can’t wait to try it once cooled. Thanks!
Cassie greco
October 7, 2018
Absolutely amazing recipe so so good reminds me of my nanas lemon curd almost as good as hers 😉🤗
lynne
October 2, 2017
i loved this recipe. made 2 smallish jars .
Jen
July 10, 2016
This is the first time I’ve made lemon butter in any way. I really like it! I misread the recipe adding zest of 3 instead of 2 lemons and it was still great – beautiful lemon flavour. My neighbour who makes lemon butter stovetop all the time did a taste test for me and gave it a thumbs up. Will definitely be making again. Thanks for sharing your recipe ?
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Paulene @ Slow Cooker Central
June 13, 2019
I would use unsalted