Homemade lemon butter is far superior to store-bought! This homemade, additive-free lemon butter spread is creamy, tart, and sweet. You only need four ingredients and 20 minutes to prepare it. Lemon butter can be used on toast, cakes, pancakes, and scones. In pretty jars, it makes a great gift.

Lemon butter (or curd) spread is like sunshine in a jar! This deliciously creamy spread has a golden color and a sweet/tart taste. It is excellent for baking and desserts. You can also spread it on toast or freshly baked bread.

Recipe features

Quick & Easy – you’ll need only a bowl, whisk, and pot. It will take you a little more than 20 minutes.

This recipe is easy to prepare and only requires four pantry staples.

No additives – Skip the preservatives and other additives in store-bought spreads. Try this homemade recipe.

What you’ll need

Use natural, fresh Lemons. Lemon juice from the store will not have the same flavor.

Eggsthe egg thickens the lemon butter just as it would reduce custard.

Sugar — to balance the lemon tartness.

Butter — Use real butter. Once cooled, the butter gives this spread a super-creamy texture and provides structure.

Step-by-Step Instructions

How to make your lemon spread. You can find the full recipe and instructions below.

Put the egg and sugar together in a heat-resistant bowl or glass, and whisk them until combined.

Place the bowl carefully over a pot with gently simmering hot water. Assuring that the bottom of your bowl does not touch the top of the water, add the Lemon juice until thoroughly combined.

Add the butter while whisking continuously. Butter will melt as the lemon butter cooks and be incorporated into the mixture. Continue whisking the mixture over heat for 10 minutes or until it thickens into a honey-like consistency.

Place the hot lemon butter in jars that have been sterilized and cleaned. This recipe yields around 3 x 250-gram jars, which can be easily doubled to make a gift.

Note: Do not make lemon spread over direct heat. This recipe is best cooked in a double boiler (or in a bowl over a pan of boiling water). Mixing the ingredients directly over the heat, the curd can burn if it gets stuck at the bottom. The curd will cook more slowly if not in contact with the pan.

How to sterilize Jars

Add the hot mixture into sterilized jars as soon as you finish cooking. This will keep the spread fresh and hygienic. Seal the jars by twisting the lids into place and turning them upside-down until the mixture is cooled. The covers should form a seal when you turn them upside-down with hot contents.

As long as the lid seals are intact, you can sterilize most jars. Place clean, dry jars into an oven set at 120 degrees Celsius for 20 minutes or soak them in Milton’s sterilizer before air drying. The exact process can be applied to other spreads or sauces, including chutney.

Lemon Spread – Homemade

Homemade lemon butter is far superior to store-bought! This homemade, additive-free lemon butter spread is creamy, tart, and sweet. You only need four ingredients and 20 minutes to prepare it. Lemon butter can be used on toast, scones, pancakes, and cakes. In pretty jars, it makes a great gift.

Print Pin Rates Prep Time: 5 minutes MinutesCook Time: 20 minutes Minutes0minutes minute total Time: 25minutesminutes Servings : 3 jars Calories: 103kcal Author: Andrea Geddes Cook Mode How to prevent your screen from going black

Instructions

Place a medium-sized saucepan over low heat and add shallow water. Continue to simmer until the water is absorbed.

Whisk the sugar and eggs together in a large heat-resistant bowl until combined.

Place the bowl carefully over the top surface of the pan so that the steam cannot escape. The bottom of your bowl should stay on the water.

Whisk the egg mixture while gently whisking the lemon juice over low heat.

Continue whisking the mixture, adding the butter cubes until the butter melts. The mixture will thicken and become smooth. It will take about 15-20 minutes. The time may vary depending on the pot/bowl and stove.

Remove the lemon curd once it is cooked and place in sterilized jars. Let cool. As it cools, the lemon curd will thicken.

Notes

Making the lemon butter directly in a pan is not advisable, as it may burn on the bottom. This should be done in a double boiler. You will need a medium saucepan and a heatproof bowl that fits snugly on top of the pan (I prefer a stainless steel or glass mixing bowl). This is to prevent steam from escaping from beneath the bowl. The bottom of the mixing bowl must not touch the water. Double-boiling will ensure that the butter is cooked slowly and evenly.

Use fresh eggs (rather than bottled lemon juice), lemons, and high-quality butter for best results.

Avoid lumps by cooking it on low heat. If you see chunks of egg or other pieces at the end of the curd, strain it before adding it to the jars.

It can take as long as 15-20 minutes for the sauce to thicken. You will need to whisk it constantly overheat while it cooks.

Continue whisking! It is important to whisk the curd continuously until it becomes thicker. Otherwise, it will catch on the bottom of your bowl or get lumpy. Keep stirring until you get a smooth, creamy lemon butter!

When will it be ready? Before you remove the lemon butter from the heat, it should be a thick custard. Dip the spoon in the lemon butter, then run your finger down the back. It can be added to jars if it leaves a clear line. It will thicken more as it cools due to the butter content.

Handle the bowl with care, as it can get boiling. If needed, use a hand towel or oven mitt.

Add the hot spread to sterilized containers immediately after cooking. This will keep it fresh and sterile. Add the hot space into the jars that have been prepared and secure the lids. Seal the jars by turning them upside down and leaving this position until they cool.

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