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Lemon Spread

Name: Lemon Spread
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 2 lemons; 100g butter, cut into small cubes; 1 ½ cups Chelsea Raw Sugar; 4 eggs

4.8

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

Call it lemon curd, lemon honey, lemon butter, you can't beat this homemade tangy delight. We have some neat ideas on how to put it to good use - it's not just for spreading on toast!

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Ingredients
Method

Ingredients

2 lemons
100g butter, cut into small cubes
1 ½ cups Chelsea Raw Sugar
4 eggs

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Reviews

15

What did you think of this recipe?

Cate

Great recipe using the whole egg and easy to follow with great results

Janet

Great just what I was looking for better than shop brought

Sheryll

It is beautiful to eat on toast, also yummy when making apple pie add some in the pie

Unknown

This recipe is excellent! Cheap and easy and absolutely delicious. I found it took longer to cook than stated, but it was worth the wait.

Sonia

Wow so good - absolutely delicious and it was so easy to make. Took a bit longer on stove about 25 min

Elsie

Cool. I want to make this so i'm going too.

Unknown

Much nicer than my Grandmother's recipe from the Edmonds cook book. Makes great gifts for friends.

Jill

Awesome easy recipe

Carol Boyd

Really nice, made for special people. I cooked recipe x 4 in double boiler and finished it off, one jugful at a time, in microwave so it was ready to pour into one or two jars at a time.

Unknown

Fabulous recipe - looks impressive when making for friends - especially combined with Edmonds (sweet) shortcrust pastry - awesome!

Method

Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips. Beat eggs a little with a fork to combine.

Put all ingredients into a heavy-based saucepan. Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Don't let it boil or it may separate.

Spoon into sterilised jars and store in refrigerator once cool. Keeps for up to 2 months.

Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.

Makes 2 cups. BAKING USES:

Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon spread and cover with lemon buttercream icing.

Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe.

Lemon Tarts: Fill mini pastry cases with lemon spread, top with fresh berries, candied lemon slices, or decorate with whipped cream.

Lemon Sponge: Sandwich two sponge cakes with lemon spread, dust with Chelsea Icing Sugar.

Reviews

15

What did you think of this recipe?

Cate

Great recipe using the whole egg and easy to follow with great results

Janet

Great just what I was looking for better than shop brought

Sheryll

It is beautiful to eat on toast, also yummy when making apple pie add some in the pie

Unknown

This recipe is excellent! Cheap and easy and absolutely delicious. I found it took longer to cook than stated, but it was worth the wait.

Sonia

Wow so good - absolutely delicious and it was so easy to make. Took a bit longer on stove about 25 min

Elsie

Cool. I want to make this so i'm going too.

Unknown

Much nicer than my Grandmother's recipe from the Edmonds cook book. Makes great gifts for friends.

Jill

Awesome easy recipe

Carol Boyd

Really nice, made for special people. I cooked recipe x 4 in double boiler and finished it off, one jugful at a time, in microwave so it was ready to pour into one or two jars at a time.