So what do you do with a bushel of free lemons? (Check out this post for why!) You start finding a whole lot of interesting things to do with said lemons, and this is one of those recipes! This lemon spread has kept well, was a great way to use up lemons, and is just so versatile—serve on shortbread cookies for a rich and tangy treat, use as a topping on ice cream or in a sundae, spread on wholegrain toast for a nice morning snack, and I even used some of it in a lemon pudding, which you’ll see the recipe for soon too. Or eat it with a spoon. Whatever you decide to do with it, if I ever end up with a bushel of lemons again, I know which recipe I’ll be turning to!
Based on the recipe “Lemon Curd” from The Thrifty Kitchen by Suzanne Gibbs & Kate Gibbs
Makes: about 1 1/2 cups
Cooking time: 20 minutes
- 1/2 cup butter
- 1 cup white sugar
- finely grated zest from 3 lemons
- juice from 3 lemons
- 3 eggs
- 2 pinches salt
Prepare all of your ingredients before cooking, as you need to be careful with timing once you get going! Zest and juice the lemons, measure out your butter and sugar, and gently beat your eggs.
If you have a double boiler, now might be the time to use it! Alternately, put a heat proof bowl over top of a pan with 2-3 cm of very gently simmering water. Melt your butter, then strain your lemon juice, and add the sugar. Whisk thoroughly until the sugar has been dissolved.
Slowly begin to add your beaten eggs to the lemon and butter mixture, whisking the whole time to keep the liquid smooth. If you stop whisking, the egg may cook too quickly and leave small lumps in your lemon spread—it’ll still taste fine, but it’s also easy to avoid! Whisk until all the egg has been added, then continue stirring it gently for a few more minutes until the mixture thickens, and can coat the back of a spoon or the side of your bowl (see above photos). Add the lemon zest and stir until well dispersed throughout.
The recipe in Thrifty Kitchen recommends storing the lemon spread in a sterilized jar; I did this, and mine is still fine even about a month later. Sterilize a glass jar (consider reusing one that you had jam, mayo, mustard, etc. in previously) with boiling water, then add your lemon spread and seal straight away.