Lemon Spread

Store bought lemon butter spread is not even close to being as good as homemade! This additive free, from-scratch lemon spread is incredibly creamy, tart and sweet. And you only need 4 ingredients and about 20 minutes to make it! Lemon butter is perfect for spreading on toast, scones, cakes, pancakes and more. It also makes the perfect gift in pretty jars.
The lemon butter should not be made directly in a saucepan, or it will catch (and possibly burn) on the bottom as it cooks. It should be made in a double-boiler set up. This will require a medium saucepan and a heat-proof bowl (I use a glass or stainless steel mixing bowl) that will fit snugly over the top of the saucepan (to prevent steam from escaping out from underneath the bowl). Importantly, the bottom of the bowl should not touch the water. Using a double-boiler will allow the lemon butter to cook slowly and consistently.

Yield:
3 jars
Category:
Desserts
Cuisine:
American
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min

INGREDIENTS:

  • 6 large whole eggs lightly beaten
  • 1 ½ cups sugar
  • 190 grams butter cut into cubes
  • ¾ cup lemon juice: around 4-5 fresh

DIRECTIONS:

  1. Prepare a medium saucepan with shallow water and place over low heat until gently simmering.
  2. In a large, heat-proof bowl, whisk the eggs and sugar together until combined.
  3. Carefully place the bowl over the top of the saucepan, so that it sits snugly over the top without allowing steam to escape from underneath the bowl. The bottom of the bowl should not touch the water.
  4. While over low heat, carefully whisk the lemon juice into the egg mixture and continue to whisk.
  5. Add the cubes of butter and continue to whisk the mixture until the butter melts and the mixture becomes smooth and thickens to a custard-like consistency. This will take around 15-20 minutes, maybe a little longer depending on your stove and pot/bowl setup.
  6. Once cooked, remove the lemon curd from the heat and transfer to sterilised glass jars to cool. The lemon curd will continue to thicken as it cools.

Print