Dairy Free Lemon Butter

Dairy Free Lemon Butter - Quirky Cooking

Don’t you just love homemade lemon butter?  The tangy, creamy, sweetness goes so well with a thick slice of homemade bread, hot out of the oven, used to fill tart cases, or just eaten off a spoon…  Yum!  I use honey in place of sugar, and coconut oil for a dairy free version. (If you can have butter, feel free to use that instead of coconut oil.) Try it with lime, too – it’s delicious! 

Lemon Butter made with Rapadura
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  1. 60g Rapadura or 50g honey
  2. juice of 1 lemon
  3. 80g coconut oil or butter or ghee
  4. 2 eggs
  1. Grind rapadura for 30 seconds on speed 9 (if using).
  2. Scrape down sides with spatula, insert butterfly, and add remaining ingredients.
  3. Cook 8 mins/80C/speed 3.
  4. The lemon butter should be thick enough to coat the back of a spoon. Pour into a clean jar and keep in the fridge.
  1. I like to refrigerate overnight, then reblend on speed 5 until smooth and creamy. Delicious!
Quirky Cooking https://quirkycooking.com.au/

I have no idea how long this will last – it never lasts more than a few days at our house, because it goes quickly!

Dairy Free Lemon Butter - Quirky Cooking

18 thoughts on “Dairy Free Lemon Butter

  1. Anonymous says:

    Just finished whipping up a batch of this gorgeous lemon butter. I used ghee and rapadura (no stevia in the house yet) and it’s just lovely. I see what you mean about lemon and rapadura Jo….you end up with a wonderful citrus almost lightly caramel flavour. Delish! Thanks for posting the recipe!
    Regards Natasha

  2. Francesca says:

    Hi Jo thanks for the recipe, i have stevia blend at home (with erythritol so no bitter aftertaste)1gm is 2 tablespoons sugar. Can i use this instead of the rapadura or does the lemon sugar need the bulk? thanks much appreciated.

  3. Aly Petulla says:

    Putting this on my must try list once I get my Thermomix back from its service. Our family is still so excited after we made your Strawberry Jam last week!

  4. Anonymous says:

    I just mixed a tablespoon of this with Greek Yoghurt and added blue berries and raspberries! it was delis!

  5. Meagan says:

    Hello Jo,
    I am allergic to eggs and dairy but would like to try this butter.
    What can I use as an egg replacer?

  6. Michelle says:

    I just made this with the honey and butter options, it was lucky to make it to the fridge to chill and set. It’s crazy good!

  7. Jane says:

    OMG!! I am in heaven! I understand why it doesn’t last!
    I just made this with a combination of butter & ghee (because I didn’t have enough butter), egg yolks & lemon zest. It didn’t all fit in the jar I had prepared so I had to eat the leftover potion. I have scraped the bowl clean! ???????? Next batch I’ll make with coconut oil. Thanks for a great recipe.????

  8. Claudia says:

    This is just delicious, I’ve made it so so many times and everyone loves it (I love giving it away as a present too).
    Aaaaand today I’ve had a light bulb moment as I was browsing your dessert recipes from the life changing book. I’ve made a batch and turned it into little jellies.
    I would’ve loved to send you a photo or even just take one but they were completely gone within half an hour! Hubby, the 3 year old and the 1 year old devoured them so quickly, I only got two little tasters myself ???????? Delicious!

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