Ingredients
- Lemons (organic, if possible) – 4 large
- Granulated sugar – 1 cup
- Eggs – 4 large
- Egg yolks – 2 large
- Unsalted butter – 1/2 cup (1 stick), cut into cubes
- Pinch of salt – 1/4 teaspoon
- Lemon zest – 2 teaspoons
- Limoncello (optional) – 1 tablespoon
Instructions
- Step 1: Zest and juice the lemons. You should have about 1/2 cup of lemon juice.
- Step 2: In a heatproof bowl (stainless steel or glass) set over a pan of simmering water (double boiler), combine the lemon juice, zest, sugar, eggs, egg yolks, salt, and butter. Make sure the bottom of the bowl doesn't touch the water.
- Step 3: Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This will take approximately 10-15 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
- Step 4: Remove the bowl from the heat and stir in the Limoncello (if using).
- Step 5: Strain the lemon spread through a fine-mesh sieve into a clean jar or container to remove any lumps.
- Step 6: Let the lemon spread cool completely before refrigerating. It will thicken further as it cools. Store in the refrigerator for up to 2 weeks.
Notes
- Store in sterilized jars for longer shelf life and gifting.
- Gently warm chilled spread in short bursts in the microwave or over very low heat, stirring frequently to prevent curdling.
- Enjoy this bright spread on scones, toast, or as a tart filling for a burst of sunshine.
- For the best flavor, use freshly squeezed lemon juice and zest, as bottled juice lacks the same vibrant zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American