Death by Lemon Butter

So to make lemon butter, I use my thermomix....mainly because it always comes out perfect.  And if for some reason it kinda looks like its on the verge of failure, I let it whip for another few minutes - then TADA!-  Its perfect! This recipe below gives you a couple of jars & enough left over to eat the remainder off the spatula.


  • 3 eggs
  •  100 gms butter
  • 200 gms sugar
  • 2 Lemons, juiced & zested


  1. Blitz zest & sugar for 30 seconds. If there are still lumps blitz 10-30 seconds.
  2. Add lemon juice, butter & eggs
  3. Wizz for a few seconds then cook for 8-10 minutes, temp 80 degrees, speed 3.
  4. Pour into hot sterilised jars and seal.
  5. Cool & fridge & don’t eat it all at once

I find Lemon & Passionfruit butter always good to have on hand for quick afternoon tea guests. A quick plate to whip up for your 'Oh my god there going to be here in 20 minutes' is to cut out puff pastry circles and fork them well & pop into a baby muffin tray and a 180/160 fan forced oven for 15 minutes till light golden brown. Cool for 10 minutes in pan then transfer to wire rack and heap in spoonful of lemonButter. Fancy things up with a blueberry or raspberry or dollop of mascarpone cheese on top.  Instant 'Mother of the Year' status guaranteed.

For those who don't care to make it themselves but love the stuff - I do freshly made 250gm Jars of Lemon Butter or PassionFruit & Lemon Butter at $6.50 - but you have to be local or be around for a drop off. I suggest Frisky Deer Cafe in Mandurah on a Tuesday or a Thursday morning...its my cafe stop.