Colleen's Microwave Lemon Butter

annie1992

10 years ago

last modified: 10 years ago

I had 6 egg yolks left from last week's wedding cake, 3 Meyer lemons languishing in the bottom of the fridge, a handful of key limes and no stove because I have tomatoes that I'm canning. So, what to do? Make Colleen's Microwave Lemon Butter, of course.

Melt the butter, the sugar, the lemon zest and juice.....aw heck, I don't have enough juice. I'll just add 1/4 cup of key lime juice instead. Yeah, we're moving along now...

Uh oh. All the egg yolks are in one container and some are broken. The recipe calls for 4 or 5 eggs I have 6 yolks. Beat 'em up and dump them in, what the heck, how can an extra egg yolk be bad, LOL.

OK, this stuff is just amazing. I like it just as well with part key lime juice, and the eggs appeared to make no difference at all, it thickened nicely and tastes wonderful. I made a pint and just enough left over to eat with a spoon, cook's bonus.

Here's the recipe, thanks to Colleenoz....

Colleen's notes are at the end:

Lemon Butter (Colleenoz)

4oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar (I use superfine)
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short.
Makes about 3 medium sized jars.

Sneaky notes:
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times.
I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.
If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary.

Once again, my thanks to Colleen, it's super easy, delicious and the only hard part is deciding whether to make a tart and share it, or just eat the whole batch a spoonful at a time, all by myself!

Annie

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Comments (9)

User
10 years ago
Annie, how does the lemon butter compare to lemon curd texture-wise?

Thanks for sharing. I'm tempted!
sally2_gw
10 years ago
That sounds delicious. Is this different than lemon curd? If so, how is it used as opposed to lemon curd? (Aside from the two tempting uses you already mentioned.)The one and only time I tried making lemon curd it was a failure. I had looked at so many recipes, each one slightly different, that I don't remember which one I used.

Sally
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wintercat, I've never made it on the stove, but the eggs will be cooked, whether by microwave or stovetop, so any chances of egg borne illness from undercooked eggs is negated. The kids can happily eat it without fear. Frozen might be good, as it has no dairy, but I'd be afraid the mixture would separate. I do freeze frozen eggs successfully, so as Colleen said, try a bit. It might be wonderful, and I hadn't thought of that. Let us know! Annie
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Melting butter is easier. Put it in a Pyrex custard cup (up to 5 tbsp) and do 20 seconds on high. Let it sit. Do another 20 sec. Let it sit. If it hasn't melted completely in its own heat, zap it again for 10 sec. until its melted. I'm too old school to want to MW brown butter, but desperation calls, right? I learned to make it in a little enamelled butter pot on the disk above the pilot, then, post pilots, on low. It's much easier in a 1 qt pot on induction (the butter pot is too small for induction--or maybe it would work on "full surface"). I just can't wrap my head around the MW, though it sounds like it worked well enough for the beans. Thanks for the laugh at your tag line. I have been warned!
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That's a shame about the cake, especially with 12 eggs :-/ I made this one last week to take into work, and it was very popular. Almost no effort to mix up and came out nice and moist. You don't even need a mixer. I'll be making another one this week for Friday- I bake a birthday cake for each staff member, whatever is their favourite, and this week it's a carrot cake. The staff member who generously supplies me with eggs from her chickens is allergic to carrots and had mentioned that she wasn't fast enough to get to the "yummy" lemon cake and only managed to snaffle one piece, I'll make another lemon cake and take her a large piece to have instead of the birthday cake. https://thecafesucrefarine.com/french-grandmothers-lemon-yogurt-cake/ My notes- I put the rind of three smallish lemons in as that's what I juiced, and I hate waste ;-) I baked mine in a large loaf pan and it came out fine Because it was a deeper cake from being in a loaf pan, I poked holes all over it with a skewer before brushing on the glaze
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The website below suggests using different ways of measuring weight etc for cooking. https://shelfcooking.com/how-to-weigh-food-without-a-scale/ 1/4 cup is roughly the same size as an egg A tennis ball is about 1/2 cup A softball is around 2 cups A three-ounce steak is around the same size as a deck of cards One ounce of cheese is three dice A baseball is around the same size as 1/2 cup of pasta or rice
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User
10 years ago
last modified: 10 years ago
I think Annie meant to write curd or maybe Colleen called it butter. I used the same recipe first time I made lemon curd. Now I do it stovetop.

Got Colleen's recipe via Carol (dishesdone). Carol has a wicked sense of humor. These are her notes:

"I followed the recipe, not the notes. I used a Microplane and I strained everything first. It was very easy and pretty quick and I still managed not to follow the directions! I didn't exactly read the recipe first this time, quick glance and threw everything, eggs and all, in the the bowl. I didn't want to throw it out, so all I did was strain out the egg bits with a fine strainer, LOL, and it was delicious!"
annie1992
Original Author
10 years ago
Yes, I think it's lemon curd, but when Colleen posted the recipe she called it Lemon Butter. Of course, being from Australia, they may just call it something different.

Yes, I could see Carol doing that, LOL. I didn't exactly follow the directions either and it was delicious, and Makayla has made it more than once, and has done something different each time and it still comes out fine!

Annie
foodonastump
10 years ago
I was having a hard time with taking off the pity AFTER putting the rind in the blender. Oops! See, I too have a problem with simple directions! Sounds and looks good!

Quick google says curd and butter are the same thing.
shambo
10 years ago
Annie, you've raved about this recipe for years, and each time, I promise myself I'm going to make it. Then I don't. Shame on me! This time, I've got to give it a try. My husband would absolutely go nuts over it. Yours looks great!
annie1992
Original Author
10 years ago
FOAS, that would be a problem, LOL.

Shambo, this stuff is easy and delicious. It requires no salt either, which certainly does not make it healthy, but still, no salt, just butter, eggs and sugar. :-) It makes a great filling for breakfast Danish and for tiny tarts made of shortbread for crust.

I think I'll go taste it now, just to be sure it didn't go bad or something overnight. (wink)

Annie
colleenoz
10 years ago
Yeah, we just call it "Lemon Butter" here. It's also yummy on toast, scones and as a cake filling (and you can blend it with some whipped cream to make a lemon mousse for a cake filling as I did for DD's wedding cake). Glad everyone's enjoying the recipe and finding it easy to use :-)

You can also substitute any citrus in the same proportions, or passionfruit pulp which is also yummy.
sally2_gw
10 years ago
Okay, I've got to try this recipe, especially if it works when I don't read the directions quite right. (Something I'm very bad about.) The last batch of lemons I bought were too dry, though. I can hardly squeeze any juice out of them. I'll get some better lemons and give this a go, as I love any and all that's lemon.

Sally

Colleen's Microwave Lemon Butter

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