Lemon Spread / Butter
As a kid we would be busting at the seams waiting til my mum’s homemade lemon spread (aka lemon butter) to be cool enough to have a spoonful or to spread lavishly on a slice of white bread. Oh they were the days! We now lavishly spread it on gluten free bread or crackers. Sometimes, I still sneak a spoonful.
I love the tang of lemons. I also love thickness of lemon spread. It’s making my mouth water just typing about it. For me, I generally make it more in the warmer months, but you can make it all year round. I think the tang of lemon is refreshing which I find cooling. Don’t limit yourself, it’s a great recipe to make anytime.
This was another recipe that I first converted to gluten free. It still took me a few goes to get the tang and thickness right but I have now been making it for years. It makes a lovely homemade gift for special occasions as well (just a thought if you like giving homemade gifts).
If you have a lemon tree or know someone that has a lemon tree this lemon spread is a great use of those lemons, but of course you can buy your lemons as well. If I’ve missed going to the markets, our local green grocer has a large display of lemons outside, which are super cheap so I usually buy those if I haven’t been given any freebies.
Before you embark, make sure you have 2 saucepans (I use 1 small and 1 big saucepan), a hand whisker and 2 jars sterilised ready to use.
I hope you enjoy my version of lemon spread as much as we do in our house.
Author: Tracey Francis of Essential Olie
- 1 cup lemon juice, fresh squeezed
- 1 cup sugar
- Zest from 2 lemons
- 6 egg yolks
- 150g unsalted butter or Nuttelex*
- ½ teaspoon guar gum
- Saucepan 1:
- Take a small portion of the lemon juice to slowly mix into guar gum til it is liquid enough to put into the remaining lemon juice.
- Place lemon juice (with guar gum mixed in), lemon zest and sugar in a saucepan.
- Heat to simmer or until sugar completely dissolves.
- Add butter or Nuttelex and continue to heat until butter or Nuttelex dissolves.
- Saucepan 2 (larger size):
- Whisk egg yolks and transfer to a saucepan.
- Gradually pour hot mixture into saucepan with egg yolks, while continuously whisking until everything is combined.
- Return combined mixture to stovetop and bring to the boil constantly whisking until it is just barely thick enough to coat the back of a spoon.
- Put into sterilised jars and allow it to cool. The lemon spread will thicken as it cools.
- Store in the refrigerator and use within 5-7 days.
* We use Nuttelex, but you can use any dairy free spread instead of butter to make this recipe dairy free
I use it as a base in baking as well. Stay tuned for these recipes at some point