🍋 I adore Lemon Curd. Lemon Butter. Lemon Meringue. Lemon Tart. Lemon Water. Lemons. All of the lemon varieties.
There is just something alluring with the bitter + sweet collision any lemon desserts bring.
After consuming my body weight in homemade lemon butter before Christmas last year, I decided that I needed to find a better approach. I’ve tried other sweeteners, but I find the fake stuff to be too chemically in its taste and the natural sweeteners I find to be a little overwhelming with their taste.
So, I decided to try a few different kinds of honey. This has been a real trial and error process, but I can honestly say that my latest batch is my favourite. I was fortunate enough to be able to make this batch with organic lemons and organic free-range eggs from my brother and my Mum, which I think makes it even more special that this was the batch that finally worked!
- 1 tablespoon of fresh lemon zest
- .5 cups of freshly squeezed lemon juice
- 3 medium to large eggs
- .3 cup of organic honey (you can use less for a more tart experience or more for sweeter. Remember that the honey is your only sweetener here so your taste will be quite personal)
- 6 tablespoons of fractionated coconut oil
- Zest the lemons, placing the zest aside into one bowl
- Juice the lemons (trust me, you do not want to try and zest an already-juiced lemon)
- Place the eggs, honest and lemon zest into a small to a medium saucepan, whisk gently (be sure not to split the mixture, stir it gently and make sure your yolks have been separated)
- Stir mixture over the low heat until the mixture is slightly thickened (the best way to test this is to lift your whisk above the pot and see if the mixture is slightly sticky as it drips)
- Once the mixture is a pale yellow and thickened (as above), slowly pour your mixture of oil & lemon juice in, one tablespoon at a time (a rough estimate from a pouring jug will be fine!), ensuring you continue to gently whisk the mixture.
- Continue whisking the mixture until it begins to gently bubble, this can take a while so no need to stir vigorously, just take your time and do not let the mixture burn.
- I like to can my curds, so if you are doing this, make sure you rinse any glass jars with hot water and sterilise in the oven before pouring your lemon butter into it.
- Make sure you strain the mixture before you store it, to ensure you have no cooked egg lumps or any lemon zest in your final mixture.
This mixture will last 2-3 weeks in your fridge, however, I am willing to bet it will be eaten before then!
If you try it, let me know!
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x Courtney Gaye x