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Lemon Butter Spread Recipe

Lemon Butter Spread Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 1 hour + chilling YIELD:24-30 servings


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


  • 1. 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.
  • 2. Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins. Yield: 3 cups.

Nutritional Facts

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

Reviews for Lemon Butter Spread

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Reviewed Aug. 23, 2017

"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."

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."

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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