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–+ servings
Honey lemon butter with homemade ghee for Full GAPS, smooth plain yellow custard in a small ceramic bowl

Honey Lemon Butter with Homemade Ghee for Full GAPS

A tart Full GAPS lemon butter made with fresh lemon, honey, eggs, and homemade ghee, gently cooked on the stovetop until it coats a spoon.
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Cook Time 8 minutes
Servings: 1 batch
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • 1 Le Creuset Signature Round Saucepan, Artichaut, 1.75 quart
  • 1 Stainless balloon whisk

Method
 

  1. Juice one fresh lemon and remove any seeds. Measure the honey and homemade ghee, and crack the two eggs into a small bowl.
    Two eggs, 50 grams honey, 80 grams homemade ghee and seed-free lemon juice measured for Full GAPS honey lemon butter
  2. Whisk the eggs, honey, lemon juice, and ghee together in a heavy-bottomed saucepan until even.
  3. Set the pan over low heat. Whisk continuously across the bottom and sides for about 8 minutes, until the mixture reaches 80°C (176°F), turns opaque, and coats the back of a spoon. Do not let it boil.
    Full GAPS honey lemon butter coating a resting spoon in an Artichaut saucepan on a heat-safe trivet
  4. Remove the pan from the heat and pour the lemon butter into a clean glass jar. Cool briefly, cover, and refrigerate until cold.

Notes

Full GAPS only; not an Introduction Diet recipe. Yield: 1 batch; source provides no serving count or total time. Cook for about 8 minutes to 80°C (176°F), until the mixture coats a spoon. Refrigerate promptly. Optional source variation: chill overnight and reblend until smooth.

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