Whether you have ever made lemon butter any other time or using any other version, this needs to be pinned and bookmarked and printed, and made, again and again. (Are we clear?) I love this recipe and can be making this on any given morning whilst I am showering....gotta love your thermie for those sorts of jobs. Wake up to it kids...Lemon Butter as it was meant to be. Please share the video. It is that good.
If you have lemons available, don’t wait. Get this one onto your menu builder and get it made. I am not afraid of butter, or vanilla...and vanilla does go really well in this too, as does passionfruit pulp and lavender flowers and even freeze dried raspberries (see image) SO many ideas and so little toast to go around.
Enjoy and if you make this, don’t forget to tag me on Instagram #cookingwithtenina
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- 220 g golden caster sugar
- 3 lemons, finely grated zest
- 250 g butter, cubed
- 200 g fresh lemon juice
- 4 eggs
- 2 egg yolks
- 5 Drop doTERRA lemon oil BUY
Place sugar and lemon zest into the TM bowl and mill 10 sec/speed 10.
Add butter and chop 5 sec/speed 7. Add remaining ingredients.
Cook 10 min/80°C/speed 5.
Cook 2 min/90°C/speed 6.
Pour into sterilised jars and seal.This will keep for at least 6 weeks in the fridge. (Never lasts that long in mine, but it may last that long in yours, if you forget you have it in there!)