Luscious Lemon Spread

Around 20 years ago I worked for a small town gourmet bakery in my hometown.  I felt like Little Red Riding Hood as I walked from business to business with a basket full of freshly baked muffins and scones.  The scones were fabulous!  Melt in your mouth, to die for yummy . . . but that is not what everyone always asked for.  My clients would buy a scone just to get the little plastic cup of luscious lemon spread!  Sweet, buttery, tangy perfection that left you longing for more.

I made a batch of this yesterday and it is just about gone today . . . my kids love it!

Luscious Lemon Spread is a nice flavor for summer, and pairs nicely with scones, crackers, in frosting, on ice cream, blueberry muffins or angel food cake.

I think you will find it is actually quite simple to make as long as you temper the eggs in as to not end up with scrambled eggs!  Give it a try and let me know what you think.

Luscious Lemon Spread
Print
Recipe type: Spreads & Sauces
Author: Stephanie of fivelittleladies.com
A fabulously delicious condiment for muffins and scones. Melt in your mouth, buttery, tangy perfection with a blissfully strong citrus tone.
Ingredients
  • 1 cup butter, cut into cubes
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice (about 3 lemons)
  • zest of 3 lemons
  • 10 egg yolks
Instructions
  1. Add 1/2 cup butter, 1/2 sugar, lemon zest, and lemon juice to a wide saucepan and bring to a boil, stirring occasionally.
  2. In another bowl, separate 10 egg yolks and combine with the remaining 1/2 cup sugar.
  3. Slowly temper the boiling lemon juice mixture into the egg yolks, by adding the hot lemon mixture to the egg yolks while whisking continuously.
  4. When fully combined, return the mixture to the saucepan and cook on medium to low heat until thickened.
  5. Whisk in the remaining 1/2 cup butter cubes until melted and smooth.
  6. Remove from heat and strain into a shallow dish. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving.
  7. Store in the fridge for up to one week.
Notes

Left over egg whites can be used in angel food cake, swiss meringue buttercream or frozen for later use.

Enjoy!

Chile Relleno

chile

When my, much longed for, co-op basket arrived it had a lot of hot peppers.  Chile peppers . . . poblano, anaheim (a.k.a. California green chile) and jalepeno.  Mmmm. pico de gallo, salsa verde . . .  Chile Relleno! It was not a good night for making chile rellenos!  The girls had track practice, the […]

Pumpkin Pancakes

pumpkin panckakes

The other day I made a mouth watering delicious pumpkin cheesecake . . . mmmmm!  (I’ll save that for another post!)  I ended up with a half a can of pumpkin puree I couldn’t bring myself to toss!  What’s a girl to do with only half a can of pumpkin???? Pumpkin Pancakes? YES! Pumpkin Pancakes!  We’ll […]

Beautiful cookies begin with Royal Icing

beautiful holiday cookies

Have you ever seen beautiful cookies almost too pretty to eat?  Then, after being mesmerized by the detail and beauty (and insane amount of work) of the cookies,  had that small little thought . . . HOW DID THEY DO THAT???? Royal Icing.  Yep.  That’s the secret and here’s the skinny on royal icing! If […]