Lemon Butter - Lemon Spread


Some of my overseas site visitors have aske me "What is Lemon Butter?" or "What do you do with Lemon Butter?". I guess it must be something that is quite Australian. We use it in places where you would use jam. So it can be spread on toast or used inbetween layers of sponge cake - that sort of thing.

This is a micro-wave version of Lemon Butter and is simply lovely.

I received an email this morning from my brother Peter. It said in part "...Theresa was wondering if she could have your recipe for Lemon Butter. She likes it that much, she's bought more lemons.....". Well in that case I'd better include the recipe on this website.

Recipe for making Lemon Butter









Preparation time: 15 minutes
Cooking time: 10 minutes
Quantity: Makes about 2 cups

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Barbara from Queensland has just told me that for some reason her Mum used to put custard powder in lemon butter when she made it. So, Barbara added one teaspoonful of custard powder and she reckoned it was "Delicious".

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart



90 gm (3 ounces) butter. Don't attempt to use margarine
1 and 1/4 cups of caster sugar
3 eggs
Juice and finely grated rind of 3 lemons



Melt butter in a large heat-proof bowl in the microwave.

Beat together the sugar, eggs, lemon rind and juice. Stir this into the melted butter.

Cook on high for about 3 and 1/2 minutes, stirring every 30 seconds. Stir quite briskly as it thickens.

Pour into warmed jars, seal and refrigerate. This makes about 2 cups of lemon butter. It keeps well in the fridge for 2 - 3 weeks.



I usually cook twice this amount as it gets eaten fast, especially if you are like me and you eat it straight from the jar with a teaspoon. If you double the recipe it takes about 7 minutes to cook. The lemon butter will thicken further as it cools down.


Food Facts:

Lemons originated in China. The Chinese emperors used to like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and fibre. The pectin in lemons has been shown to reduce cholesterol levels. With a spoonful of honey added a hot lemon drink is soothing to those who have colds and sore throats.

Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.



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