Description
This Italian Lemon Spread Delight is a luscious, tangy, and sweet lemon curd-style spread made from fresh lemons, sugar, butter, and eggs. Perfect for spreading on toast, dolloping on desserts, or stirring into yogurt, this bright and velvety lemon spread is made using a gentle double boiler method to achieve a smooth, glossy finish.
Ingredients
Scale
Ingredients
- 3 large lemons (zest and juice)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into pieces
- 3 large eggs
- 1 pinch salt
Instructions
- Prepare the lemons: Wash the lemons thoroughly and zest them carefully, ensuring you avoid the bitter white pith. Juice the lemons and strain the juice to remove any seeds.
- Combine ingredients: In a heatproof bowl, whisk together the granulated sugar, eggs, fresh lemon juice, lemon zest, and a pinch of salt until the mixture is fully combined and smooth.
- Cook over double boiler: Place the bowl over a pot of simmering water to create a double boiler environment. Stir the mixture continuously, scraping down the sides regularly, until it thickens and coats the back of a spoon. This gentle heating prevents the eggs from curdling.
- Add butter: Remove the bowl from the heat and stir in the unsalted butter pieces one at a time, allowing each piece to melt fully into the lemon mixture before adding the next. Continue until the spread becomes glossy and smooth.
- Cool and store: Pour the lemon spread into sterilized jars. Let it cool to room temperature before refrigerating. The spread will thicken further as it chills. Store refrigerated and consume within 2 weeks for best quality.
Notes
- Make sure none of the white pith from the lemons gets into the zest as it can make the spread bitter.
- Use a double boiler method to gently cook the eggs and avoid scrambling.
- Sterilize jars properly to store the lemon spread safely for longer.
- This spread pairs wonderfully with toast, scones, or as a filling for cakes and tarts.
- You can adjust sugar quantity to taste if you prefer it more or less sweet.
