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Lemon Butter Spread Recipe

Lemon Butter Spread Recipe photo by Taste of Home

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My grandmother, who was a great cook, brought this recipe with her from England. I use it as a spread on toast, for filling in a cake or on top of ice cream.

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Lemon Butter Spread Recipe

Prep: 10 min. Cook: 1 hour + chilling

Yield: 24-30 Servings

10 60 70

Ingredients

1 cup butter
2 cups sugar
3 eggs, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel

Directions

In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until mixture is thickened and coats the back of a spoon.
Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 114 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 68 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon Butter Spread in Country December/January 1996, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Butter Spread

Lemon Butter Spread

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(1-1) of 1 reviews

Reviewed on Jan. 29, 2012 by Princess1978

Really like the lemony zang this has! After about 15 minutes in the double boiler I have to strain the mixture, because the egg had started to become well, scrambled-eggy in it. Still worked out just fine though.