- 1 cup butter
- 2 cups sugar
- 3 large eggs, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Butter Spread
"I have made this several times and it always turn out great. Keeps well in the refrigerator, and even freezes well. I love that it is made in a double boiler, for it doesn't scorch or stick to the bottom of the pan. and I don't have to stir it constantly. I find it takes just a little over an hour to get to the thickness I like.It is so good on toast or cakes."
"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."