Monday, June 3, 2013

Allergy free lemon butter spread recipe

I like my lemon butter tangy (still sweet, of course) so if you want a sweeter version, drop to 3 juiced lemons and taste test for sugar. After taste testing, add more lemon juice if you'd like. Your lemon butter may not be as naturally yellow with less lemon rind though.

  • 100g Nuttlex
  • 4 tsps corn flour
  • 2 tsps agar agar or gelatine
  • 1½ cup caster sugar
  • 5 lemons, juice and zest

  • Finely grate the lemon rind and then juice the lemons.
  • Puree or grind the lemon rind until smooth.
  • Mix the rind and juice together in a bowl.
  • In a small saucepan, melt the Nuttlex over a low heat.
  • Add the caster sugar and stir until evenly mixed.
  • In a bowl or cup, mix together a ¼ cup lemon juice with the corn flour until smooth.
  • Slowly pour the corn flour mixture into the saucepan, stirring all the while.
  • Add the remaining grated lemon rind and juice mixture while continuing to stir.
  • Pour over and whisk through the agar.
  • When well mixed, bring the lemon butter to the boil.
  • Simmer for approximately 5-10 minutes or until the mixture is similar in texture to hot glue.
  • Remove from the heat and cool the lemon butter in the saucepan until touchable.
  • Pour the lemon butter into a sterilised jar and allow it to sit until room temperature.
  • Store in the refrigerator.

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