Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
lemon butter
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.
Thermomix Model
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Recipe is created forTM 31
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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.
Comments
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!
Hello,
Hoping to make this for xmas gifts - how long can i expect it to keep in the fridge?
Ta!
This recipe is delicious!
Whole eggs can be used, I saw that in another cookbook but have not tried it out yet.
I made this for the first time last week & boy is it dangerous! So delicious - turned out perfectly. Great receipe! Thanks
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.
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!
I haven't made this recipe. Accidentally commented on the wrong recipe and dont know how to delete it. Sorry
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.
Angie
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 recipe
Just wondering if this will thicken up when it sets? Its quite runny when hot. Thanks
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