October 06

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.

Lemon Spread

Author: Tracey Francis of Essential Olie

Ingredients

  • 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

Method

  1. Saucepan 1:
  2. 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.
  3. Place lemon juice (with guar gum mixed in), lemon zest and sugar in a saucepan.
  4. Heat to simmer or until sugar completely dissolves.
  5. Add butter or Nuttelex and continue to heat until butter or Nuttelex dissolves.
  6. Saucepan 2 (larger size):
  7. Whisk egg yolks and transfer to a saucepan.
  8. Gradually pour hot mixture into saucepan with egg yolks, while continuously whisking until everything is combined.
  9. 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.
  10. Put into sterilised jars and allow it to cool. The lemon spread will thicken as it cools.
  11. Store in the refrigerator and use within 5-7 days.

Notes

* 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

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