Ingredients
Scale
- 4 large lemons
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 tablespoon Limoncello (optional)
- 1 tablespoon lemon zest
Instructions
- Step 1: Zest the lemons, being careful to avoid the white pith. Juice the lemons and strain the juice to remove any seeds and pulp. You should have about 1/2 cup of lemon juice.
- Step 2: In a heatproof bowl (glass or stainless steel) set over a saucepan of simmering water (double boiler), combine the lemon zest, lemon juice, sugar, eggs, and salt. 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 usually takes about 10-15 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
- Step 4: Remove the bowl from the heat and immediately whisk in the cubed butter, one piece at a time, until it is completely melted and incorporated.
- Step 5: Stir in the Limoncello (if using).
- Step 6: Pour the lemon spread into sterilized jars. Let it cool completely, then seal and refrigerate. The lemon spread will thicken as it cools. Store in the refrigerator for up to 2 weeks.
Notes
- For a brighter flavor, zest the lemons right before juicing to capture the oils at their peak.
- Keep refrigerated in airtight jars; the spread thickens beautifully as it chills, and proper storage will maximize its shelf life.
- Gently warm the spread in the microwave in short bursts if you want to use it in a dessert sauce, stirring between each interval.
- Try swirling a spoonful into your morning yogurt or spreading it on scones for a burst of sunshine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American