Don't you just love homemade lemon butter? The tangy, creamy, sweetness goes so well with a thick slice of homemade spelt challah, hot out of the oven. I could eat it all day, and so could my daughter - so I'm posting my healthier version of lemon butter so she can look it up and make it herself without constantly asking me how to do it! I use a mixture of Rapadura and stevia in place of sugar, and I really love the flavour the Rapadura gives it - a little bit caramelly and not so sweet that the flavour can't shine through.
It's really quick and easy, so if you get up in the morning and realize there's nothing to have on your toast, you can whip this up in no time at all. Try it with lime, too - it's really good! It's also great as a filling for little tarts made with pie pastry.
1. Grind for 30 seconds on speed 9:
- 60g Rapadura
2. Scrape down sides with spatula, insert butterfly, and add:
- 1/4 tsp stevia liquid or powder
- juice of 1 lemon
- 80g ghee or butter or coconut oil
- 2 eggs
3. Cook for 8 minutes, 80 degrees, speed 3. The lemon butter should be thick enough to coat the back of a spoon. Pour into a clean jar and keep in the fridge.
I have no idea how long this will last - it never lasts more than a few days at our house, because it goes quickly!
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