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Lemon Butter

  • Makes 3 cups
Lemon Butter

Also known as lemon honey, it is truly a delight to enjoy at least once a year. It is best kept in the fridge after making. This recipe is quite thick so that it will hold up with the weight of the top layer of sponge. You can make it with 10 eggs for a thinner version.


  • 12 eggs
  • pinch of salt
  • 150 grams butter, preferably unsalted
  • 1 cup sugar
  • 1 cup lemon juice
  • grated rind 8 juicy lemons


  1. Beat the eggs with a pinch salt until smooth. Strain into the top of a double saucepan.
  2. Beat in the melted butter, sugar, lemon juice and rind and stir over gently simmering water until the mixture is quite thick. Bottle into hot dry jars and seal when cold. Keep refrigerated.

Cooks Tips

Keep butter well wrapped in the refrigerator away from strong odours such as onion as it will be tainted easily. Unsalted butter is preferred by many cooks, for fine baking and for where butter will be a dominant flavour as in this recipe. It offers a pure butter taste which allows other flavours to shine through.

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