Lemon Butter Spread Recipe

4.5 2 3
Lemon Butter Spread Recipe
Lemon Butter Spread Recipe photo by Taste of Home
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Lemon Butter Spread Recipe

Read Reviews
4.5 2 3
Publisher Photo
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. —Gloria Costes, West Hills, California
MAKES:
24-30 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour + chilling
MAKES:
24-30 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour + chilling

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

Nutritional Facts

2 tablespoon: 114 calories, 7g fat (4g saturated fat), 38mg cholesterol, 68mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs, lightly beaten
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  1. 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.
  2. Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins. Yield: 3 cups.
Originally published as Lemon Butter Spread in Country December/January 1996, p49

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MY REVIEW
LuT User ID: 6540320 241218
Reviewed Jan. 6, 2016

"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."

MY REVIEW
Princess1978 User ID: 6497992 31293
Reviewed Jan. 29, 2012

"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."

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