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Lemon Spread

4.9(19)

Call it lemon curd, lemon honey, lemon butter, you can't beat this homemade tangy delight. We have some neat ideas on how to put it to good use - it's not just for spreading on toast!

by Chelsea Sugar·published 2024-10-01

Open original recipe

Sweet

Servings

Total time

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prep 10 min

Calories / serving

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Ingredients (4)

serves

2 lemonslemon
100g butter, cut into small cubes (or Olivani Spread)butter
1 ½ cups Chelsea Raw Sugarsugar
4 eggsegg

Instructions (1 steps)

01Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips. Beat eggs a little with a fork to combine. Put all ingredients into a heavy-based saucepan. Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Donâ€™t let it boil or it may separate. Spoon into sterilised jars and store in refrigerator once cool. Keeps for up to 2 months. Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below. Makes 2 cups. BAKING USES: Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon spread and cover with lemon buttercream icing. Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe. Lemon Tarts: Fill mini pastry cases with lemon spread, top with fresh berries, candied lemon slices, or decorate with whipped cream. Lemon Sponge: Sandwich two sponge cakes with lemon spread, dust with Chelsea Icing Sugar.

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