Lemon Butter is the perfect Australian Spring time treat. A lot of lemon butters are packed with white sugar. So I thought I’d have a try making one with honey instead. This honey sweetened lemon butter is a way to have a lovely treat, without feeling quite as guilty about it.
There’s always so many lemons around at this time of year with everyone bringing bags full to church and juicing and freezing as much as you can! Lemon butter doesn’t have a great shelf life, but is a very special short term treat and makes a great gift for friends and family.
Way’s to use and eat lemon butter
My favourite way is simple spread on a delicious piece of sourdough bread! However the option are endless! Layer it between sponge cakes, dropped in the top of butterfly patty cakes, slather on a scone, use for lemon tart filling and so much more.
What you will need to make honey sweetened lemon butter
- 1/2 cup lemon juice
- 125g butter, cut into cubes
- 1/3 cup honey
- 4 eggs, preferably free range to help get best yellow colour
- 1 tsp lemon zest
- Whisk, heatproof bowl, sauce pan, two 325g capacity jars
How to make honey lemon butter
Start by prepping your jars. I used two 325g Bega Just Nuts Peanut butter jars and this single batch recipe fit perfectly into them. You will want to sterilise your jars. To do this I just pour boiling water over them and let stand for a few minutes.
Next get a sauce pan third full of water simmering on the stove.
Place all ingredients into a bowl and place the heatproof bowl over the pot of the simmering water.
Continually whisk ingredients until butter has melted.
Continue whisking without stopping for another 10 minutes or until the mixture starts to thicken. It will look super runny, but don’t give up on it. Just keep whisking.
You can test if it is thick enough by stirring with a spoon and if the mixture coats the spoon and slowly drips off then you know it’s ready to take off the heat!
Spoon into your prepared jars while hot and put the lids on tightly.
Full disclaimer… These photos are from two different batches. The first batch I made I used shop eggs as I was out of homegrown eggs and you can see the colour difference! So if you want a stronger yellow, use home grown eggs. Shown below is a side by side to see the difference!
Pop in the fringe and they will thicken up to a nice spreading consistency. Store in the fridge for a month or two and I’ve heard you can freeze it for up to a year.
Top with a cute little cap and you have a gorgeous gift!
Sweet and Creamy Honey Lemon Butter
Ingredients
- 1/2 cup lemon juice
- 125g butter, cubbed
- 4 eggs
- 1/3 cup honey
- 1 tsp lemon zest
Instructions
Start by prepping your jars. I used two 325g Bega Just Nuts Peanut butter jars and this single batch recipe fit perfectly into them. You will want to sterilise your jars. To do this I just pour boiling water over them and let stand for a few minutes.
Next get a sauce pan third full of water simmering on the stove.
Place all ingredients into a bowl and place the heatproof bowl over the pot of the simmering water.
Continually whisk ingredients until butter has melted.
Continue whisking without stopping for another 10 minutes or until the mixture starts to thicken. It will look super runny but don't give up on it, just keep whisking.
You can test if it is thick enough by stirring with a spoon and if the mixture coats the spoon and slowly drips off then you know it's ready to take off the heat!
Spoon into your prepared jars while hot and put the lids on tightly.
Pop in the fringe and they will thicken up to a nice spreading consistency. Store in the fridge for a month or two and I've heard you can freeze it for up to a year.
When you try this recipe, please tag me on social media so I can see your lovely cooking!
Want more home cooking inspiration? Check out my other posts here!
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