How to Replace Lard with Butter

eHow
July 19

Lard, or rendered pork fat, makes a wonderfully flaky pie crust, but is extremely high in saturated fat. Those who are health conscious may want a substitute that is more heart-healthy and figure-friendly. Most fats can be substituted for lard for baking, frying or sautéing. Because butter, like lard, is solid at room temperature, it is a good alternative. It is more flavorful than lard and somewhat lower in saturated fat.

Step 1
Substitute butter for lard in baking. Use 5 tbsp butter for every 4 tbsp lard the recipe calls for. In pie crusts and other pastry recipes, use very cold butter to achieve a similar flakiness.

Step 2
Substitute butter for lard when frying. Lard has a very high smoking temperature, so it can be heated to frying temperatures without burning. The solids in melted butter cause it to burn, but clarified butter can be heated much like lard.

Step 3
Make clarified butter. Melt butter over low heat until white deposits form on the bottom of the pan. Strain the butter and discard the white solids. Refrigerate the clarified butter and remove any solidified milk residue that remains.

References and Resources
The Cook’s Thesaurus: Fats
All Recipes: Common Ingredient Substitutions