- 1 cup butter
- 2 cups sugar
- 3 large eggs, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon grated lemon zest
- In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and zest. 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.
Reviews forLemon Butter Spread
"LOVE the taste of this!I had a few egg white 'blobs' form while cooking. It may be from too much heat? I have a propane stove top and the lowest setting always seems to be too hot for a simmer.I strained the mixture. It's probably not something I'd serve to company just because of the looks. But for me- spot on!"
"This is a really easy recipe and delicious, my husband and father in law both can't get enough of it. Making it in a double boiler makes the cleaning a breeze. I did constantly stir it for the first 20mins to make sure the egg did not separate. After that I just had to check it from time to time. I also cooked it an extra 10 minutes to get it the consistency I wanted it."
"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."