lemon-butter

This recipe is for a soft, warm, white, crusty loaf oozing creamy lemon butter. This recipe is made with the KitchenAid Platinum Stand Mixer KSM156 and the Citrus Juicer attachment.

Ingredients:

Two large lemons, cleaned & towel-dried

125g unsalted butter, cut into cubes

¾ cup (165g) caster sugar

Three large eggs

Method:

1. Use the KitchenAid Platinum stand mixer KSM156 with Citrus Juicer Attachment for best results.
2. Cut lemons in halves and finely grate the lemon rind. Attach the citrus juicer and strainer to your stand mixer. Juice lemons at speed 6. Set aside juice
3. Put the lemon rind, butter, and sugar in a heavy-bottomed, medium-sized saucepan. Stir constantly with a wooden or silicon spoon over low heat until the sugar melts. Set aside
4. Attach the wire whisk to your stand mixer. Place eggs in a mixing bowl. Mix at speed 2 for about 10 seconds or until the mixture is well blended. Increase speed to 4 and add lemon mixture. Add lemon mixture and increase speed to 4.
5. Stir constantly over low heat until the mixture thickens, coating the back of a spatula/wooden teaspoon. Do not boil, or the mixture may curdle.
6. Pour into sterilized containers if storing, or serve right away.
7. Pour boiling water over the clean jars and let them stand for five minutes. Pour out the water carefully and turn the jars upside-down on a drying rack. (Do not use a tea towel to dry).