Lemon butter, powder and more..its citrus season in SEQ

It's citrus season here in South East Queensland, and the garden is bursting with lemons, limes, grapefruit, and other beautiful homegrown fruit. Rather than letting this seasonal abundance go to waste, today we're turning our harvest into versatile pantry staples that can be enjoyed long after the season has passed. In this episode, I'll show you how to transform fresh lemons into silky homemade lemon butter, create flavour-packed lemon powder that's perfect for baking and cooking, and preserve fresh lemon juice so it's always on hand whenever a recipe calls for it. These simple preservation methods help you make the most of every fruit while reducing waste and saving money throughout the year. Whether you grow your own citrus, have access to an abundant backyard tree, or simply want to take advantage of seasonal produce while it's at its best, these practical techniques are an easy way to build a well-stocked pantry using fresh, natural ingredients. Lemon Butter (Pops) A rich, silky lemon butter bursting with the fresh flavour of homegrown lemons. Perfect on toast, scones, pancakes, cakes, or simply enjoyed by the spoonful. Makes Approximately 7 x 200ml Ingredients Juice of 4 lemons (approximately 1 cup / 250 ml) 2½ cups caster sugar 2 tablespoons finely grated lemon zest 250 g unsalted butter, cubed 7 egg yolks 4 whole eggs Equipment Double boiler or large heatproof bowl Medium saucepan Whisk Silicone spatula Fine mesh sieve (optional) Sterilised jars with lids Cooking thermometer (recommended) Method 1. Prepare the Ingredients Wash and dry the lemons thoroughly. Finely grate the zest, avoiding the white pith. Juice the lemons and strain to remove any seeds and pulp if desired. 2. Infuse the Sugar Combine the caster sugar and lemon zest in a bowl. Combine the zest into the sugar and allow it to sit for 30 minutes. This helps release the citrus oils and creates a more intense lemon flavour. 3. Prepare the Egg Mixture Whisk together the 7 egg yolks and 4 whole eggs until smooth then strain to remove any fibres. 4. Cook the Lemon Butter Bring a saucepan of water to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the base of the bowl does not touch the water. Add the lemon juice, sugar mixture, eggs and butter. Whisk continuously as the butter melts and the mixture begins to thicken. Cook gently until the lemon butter reaches 76–84°C, or until it coats the back of a spoon. Do not allow the mixture to boil, as this may cause the eggs to curdle. Once thickened, remove from the heat and continue whisking for about 5 minutes to create a beautifully smooth texture. For an extra silky finish, strain through a fine sieve before jarring. 5. Fill the Jars Pour the hot lemon butter into hot, sterilised jars, leaving approximately 5 mm headspace. Wipe the rims clean and apply the lids. Water bath process for 15 mins rolling boil then allow 5 mins to cool in the water before removing and cooling on a wire rack until completely cooled. Storage Allow the jars to cool completely before refrigerating. Store in the refrigerator for up to 6 months, freezer 12 months and on the shelf in a cool dark place for up to 3 months. For longer storage, freeze for up to 12 months. Thaw overnight in the refrigerator before using. Serving Suggestions Spread over fresh sourdough or toast Spoon onto warm scones with cream Fill sponge cakes or tart shells Stir through natural yoghurt Swirl into cheesecake Serve over pancakes or waffles Fold into whipped cream for a quick dessert Tips Freshly picked lemons provide the brightest flavour. Keep the heat gentle throughout cooking. Stir continuously for a perfectly smooth result. A thermometer helps prevent overcooking and ensures the ideal consistency. Contact Details If you would like to send me mail, here is my parcel Locker details.   Capalaba Parcel Locker Parcel Locker 10266 25474 Shop 59 7-45  Redland Bay Road Capalaba QLD  4157 To contact me via email [email protected] Join me on facebook at Urban QLD Homestead