Dairy Free Lemon Butter
A sweet and tangy lemon butter recipe made with just 4 simple ingredients. Perfect enjoyed as a spread on toast for breakfast, added to a range of different desserts, or simply eaten with a spoon. This version uses coconut oil instead of butter making it dairy free!
Servings 1 cup
Calories 1122kcal
Equipment
Ingredients
- 5 tablespoons coconut oil
- 4 egg yolks
- zest of 2 lemons
- ⅓ cup lemon juice about 2-3 lemons
- ⅓ cup sugar
Instructions
- Place all ingredients into a small saucepan on the stove over medium heat. Continually whisk together until mixture becomes thick. As soon as it starts to thicken, take off heat and continue to whisk for another few minutes. Set aside and let cool. Store any leftovers in a jar in the fridge for up to 2 weeks.
Nutrition
Calories: 1122kcal | Carbohydrates: 75g | Protein: 12g | Fat: 93g | Saturated Fat: 68g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 778mg | Sodium: 36mg | Potassium: 164mg | Fiber: 0.2g | Sugar: 69g | Vitamin A: 1043IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 2mg
