I have to admit, this is one of the recipes in the book that gave me pause when I first saw leafed through it. I get the punches and sauces and freezes and all that. But Whipped Lemon Butter?
Having said that, I think this is a gloriously retro concept. It is the perfect example of the weird, artificial, convenience recipes found in the corporate cookbooks from the 50s to the 70s that I absolutely adore. Why use a real lemon with all that squeezing and…squeezing, when you could just scoop out a few spoonfuls of Kool-Aid? I mean who even knows where to buy lemons? And I’m not even going to mention what housewives had to deal with during the Great Lemon Shortage of the early 1970s. (The produce lines stretched for miles.)
Lemon butter is literally lemon and butter! Which makes this recipe even better. You’re not really saving any time or work at all. It’s just swapping one easily obtained ingredient for the next easily obtained ingredient. (Easily obtained in the seventies anyway. More on that in a second.) It’s just fantastic. I picture this being made in the Monsanto Kitchen of the Future.
Now, in modern times, this recipe is more inconvenient than it appears. I could not find sugar-sweetened Lemonade anywhere! Every grocery store I went to had a bottom row full of sugar-sweetened canisters in every flavor imaginable. Except Lemonade. Where the Kool-Aid should have been, there were at least three or four other brands of lemonade. Country Time. Crystal Light. 4C. No Kool-Aid. From what I can tell, Kool-Aid still makes a sugar-sweetened Lemonade. They just aren’t sending it to any stores near me. Stupid stores near me.
Luckily, I found some online. For a little more than I would normally spent on yellow sugar powder. But still. I have it.
The recipe calls for applying this concoction to fruit-nut bread, waffles, biscuits, or muffins. Sadly, I was fresh out of all of those things. I just can’t keep fruit-nut bread in the house. So, I went with white toast. The most basic of canvases. Also, I was a little suspicious that those items were thrown in to distract from the actual Lemon Butter. Maybe it wasn’t so good.
Guys, I didn’t think I’d have to type this sentence, but this was…kinda good. Seriously. It tastes like a very bright, lemony marmalade. I know! I am as surprised as you are. The butter on its own still has some grit from powder that didn’t dissolve completely, but when applied to toast, the grit gets lost in the rest of the crumbs.
You could 100% get away with putting this out at a breakfast thing. In fact, someone do that and get back to me. I’ll bet people ask about it. In a good way.
Who knew? Kool-Aid and butter.