Ingredients
Scale
- 1 cup of fresh lemon juice (about 4–5 lemons)
- 2 tablespoons of lemon zest for intense citrus flavor
- 1 ½ cups of granulated sugar to balance tanginess
- 3 large eggs for richness and natural thickening
- ½ cup of unsalted butter, cut into small pieces for creaminess
- 1 teaspoon of vanilla extract for added depth
Instructions
- Wash lemons and zest four of them using a fine grater.
- Juice the lemons to obtain about one cup of lemon juice.
- In a mixing bowl, whisk lemon juice, lemon zest, and sugar, then add eggs one at a time, whisking continuously.
- Transfer the mixture to a saucepan over medium-low heat, stirring constantly until thickened (about 8-10 minutes).
- Remove from heat and stir in butter until melted, then add vanilla extract for flavor.
- Pour the hot lemon spread into sterilized jars and cool at room temperature before sealing.
Notes
- Store the lemon spread in the refrigerator for up to two weeks.
- Use fresh lemons for the best flavor experience.
- If curdling occurs, ensure constant stirring at low heat.
- To thicken spread, cook longer or add an extra egg yolk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 85 Kcal
- Sugar: 14g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg