Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (2024)

Home » Blog » Recipes » Homemade Lemon Butter Spread

Published: Jan 13, 2019 Last Updated: Jun 20, 2020 by Andrea Geddes

Jump to Recipe Print Recipe

Store bought lemon butter spread is not even close to being as good as homemade! This additive free, from-scratch lemon spread is incredibly creamy, tart and sweet. And you only need 4 ingredients and about 20 minutes to make it! Lemon butter is perfect for spreading on toast, scones, cakes, pancakes and more. It also makes the perfect gift in pretty jars.

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (2)

This lemon spread (lemon butter or curd) is like a little jar of sunshine! With a golden yellow colour and sweet/tart tang, this deliciously creamy spread is perfect for desserts and baking. Or, just slathering over a piece of hot toast or freshly made bread!

Recipe features

Quick and easy – you’ll only need a bowl, a whisk and a pot and a little over 20 minutes.
Pantry friendly – this recipe contains only four ingredients- all of them pantry and fridge staples!
No additives – skip the preservatives and additives found in store bought spreads and try this homemade recipe instead.

What you’ll need

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (3)

Lemons – use real, fresh lemons. Store bought lemon juice can be used, but the flavour won’t be the same.
Eggs – the eggs thicken the lemon butter, just like they would thicken a custard.
Sugar – to balance the tart lemon flavour.
Butter – use real butter. The butter makes this spread super creamy and also provides structure to the lemon butter, once cooled.

Step by step instructions

Here is how you make homemade lemon spread. The full recipe and instructions can be found below.

Place the eggs and sugar together in a glass or other heat-proof bowl and whisk until combined.
Carefully place the bowl over a pot of gently simmering water. Making sure the bottom of the bowl does not touch the top of the water, whisk in the lemon juice until completely combined.
While continually whisking, add the butter. As the lemon butter cooks, the butter will melt and incorporate into the mixture. Keep whisking over heat for around 10 minutes, or until the lemon butter thickens to a honey-like consistency.
Remove from the heat and place the hot lemon butter into clean, sterilised jars. This recipe makes around 3 x 260 gram jars and can easily be doubled for gifting.

Note: Lemon spread should not be made over direct heat. I highly recommend using a double-boiler (or a bowl sitting over a saucepan of boiling water) to cook this recipe. Mixing the ingredients in a pan over direct heat can lead to the curd catching in the bottom of the pan and burning. Separating the curd from any contact with a pan allows it to cook slowly and consistently.

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (4)

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (5)

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (7)

FAQs

How long does lemon butter last?

When sealed correctly in a sterilised jar, this lemon spread can keep in the fridge for two months. Once opened, store in the fridge and consume within 1-2 weeks.

How can I use lemon butter?

Lemon butter spread has so many uses! It can be used as a filling for tarts and pies, a replacement for jam on pancakes, toast, bread and scones or a filling in lemon curd cupcakes. It can also be used as a topping for pavlova or cakes or a filling in trifle and more! And if you have no self control like me, it’s pretty amazing eaten with a spoon, straight from the jar.

How to thicken lemon curd?

Lemon curd will start to thicken as it cooks. The eggs act as a thickening agent as it heats (this will take around 15-20 minutes, maybe a little longer) and it will continue to thicken further as it cools, due to the butter content.

Which lemons are best?

I personally prefer Meyer lemons, for their intense, sweet flavour and juice content. But any type of lemon will work!

How to sterilise jars

To keep the lemon spread fresh and hygienic, add the hot mixture to sterilised jars immediately after cooking. To seal the jars, twist the lids in place and turn them upside down until the mixture has cooled. Turning them upside down with hot contents should cause the lids to create a seal.

You can sterilise most jars, as long as the seals in the lid are intact. To sterilise jars, place clean, dry jars in an oven at 120 °C for 20 minutes, or place them in a sterilising solution like Miltons, before allowing to air dry. This process can be used for any other spreads, sauces and chutneys.

Related recipes

If you love all things lemon, you’ll want to try these recipes too!

Lemon curd slice
Amazing lemon meringue cupcakes (these lemon curd cupcakes use this recipe for the filling!)
Homemade lemon meringue pie
Lemon syrup cake

If you try this homemade lemon spread recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to myFacebook Recipe Group.

Homemade Lemon Spread

5 from 25 votes

Print Pin Rate

Course: cakes, Dessert, Snack

Cuisine: Australian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

0 minutes minutes

Total Time: 25 minutes minutes

Servings: 3 jars

Calories: 103kcal

Author: Andrea Geddes

Ingredients
Metric – US Customary

▢ 6 large whole eggs lightly beaten
▢ 1 ½ cups sugar
▢ 190 grams butter cut into cubes
▢ ¾ cup lemon juice around 4-5 fresh lemons

Instructions

Prepare a medium saucepan with shallow water and place over low heat until gently simmering.
In a large, heat-proof bowl, whisk the eggs and sugar together until combined.
Carefully place the bowl over the top of the saucepan, so that it sits snugly over the top without allowing steam to escape from underneath the bowl. The bottom of the bowl should not touch the water.
While over low heat, carefully whisk the lemon juice into the egg mixture and continue to whisk.
Add the cubes of butter and continue to whisk the mixture until the butter melts and the mixture becomes smooth and thickens to a custard-like consistency. This will take around 15-20 minutes, maybe a little longer depending on your stove and pot/bowl setup.
Once cooked, remove the lemon curd from the heat and transfer to sterilised glass jars to cool. The lemon curd will continue to thicken as it cools.

Notes

The lemon butter should not be made directly in a saucepan, or it will catch (and possibly burn) on the bottom as it cooks. It should be made in a double-boiler set up. This will require a medium saucepan and a heat-proof bowl (I use a glass or stainless steel mixing bowl) that will fit snugly over the top of the saucepan (to prevent steam from escaping out from underneath the bowl). Importantly, the bottom of the bowl should not touch the water. Using a double-boiler will allow the lemon butter to cook slowly and consistently.
For best results, use fresh eggs, fresh lemons (rather than bottled lemon juice) and good quality butter.
Cook it over low heat to avoid lumps. If there are some lumps or pieces of egg visible at the end, the curd can be strained before adding to jars.
This recipe requires patience, as it can take up to 15-20 minutes to thicken and it needs to be continually whisked over heat as it cooks.
Keep whisking! The curd needs to be whisked continually until it thickens, or it may catch at the bottom of the bowl or become lumpy. We want smooth, creamy lemon butter and the key is to keep stirring!
When is it ready? The lemon butter should have a custard-like consistency before you remove it from the heat. Dip a spoon into the lemon butter and then run your finger along the back of it. If it leaves a clean line in the curd, it is cooked and ready to add to jars. Due to its butter content, it will continue to thicken as it cools.
Take care while handling the bowl over the heat, as the it will get hot. Use a hand towel or oven-mitt if needed.
To keep the spread fresh and sterile, it should be added to sterilised jars immediately after cooking. Add the hot spread to ready-prepared jars and twist the lids in place. Turn the jars upside down to seal the jars and leave this way until cooled.
To sterilise jars; most jars can be sterilised, as long as the seals in the lid are intact. Place clean, dry jars (NOT the lids) in an oven at 120 C for 20 minutes, or use a sterilising solution like Miltons’.
Storage; when sealed correctly in a sterilised jar, this lemon spread will keep in the fridge for around 2 months. If it is just in an airtight container it will keep for around 4 weeks. Once opened, it should be consumed within 1-2 weeks.
Freezing; place it into freezer-safe bags or containers and freeze for up to 12 months.
What if it doesn’t thicken? If your lemon spread hasn’t thickened, it may not have been heated enough. It can take 15-20 minutes (sometimes longer) of constant whisking to cook it, especially if it’s a large batch. Remember that it will thicken further when cooled. If it isn’t thick enough, you can reheat it to thicken. To make a thicker lemon butter, you can also add an extra egg yolk.
This recipe is made usingAustralian cups and spoon measurements.Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

Are you following us onFacebook,InstagramandPinterest?

« Healthy Fruit Icy Poles

Prawn Gyoza Recipe (Pan Fried Dumplings) »

Reader Interactions

Comments

deanna says
March 06, 2024 at 9:23 pm
See Also
Italian Lemon Pastry Cream Lemon Curd Ice Cream How to Make Lemon Curd {& What the Heck to Use It For}Lemon and Elderflower Cupcakes - Food duch*ess

Super easy to make. I used Mayer lemons and the flavour is excellent. I am allergic to lactose so I did use a vegan butter which doesn’t always incorporate the same as dairy butter so I wanted to make a point to say it worked excellent. I used Earth Balance vegan cooking and baking sticks -another point to make as this dairy free butter bakes into recipes better than other vegan butters I have tried.
Thank you for the vibrant lemon joy
Reply
- Andrea Geddes says
  March 12, 2024 at 6:38 am
  Hi Deanna! I’m so happy that you enjoyed it. Thanks for letting me know! And thanks for adding your helpful tips about the butter alternatives. I’m sure others will find that really useful. Andrea 🙂
  Reply
Kim Taylor says
July 05, 2023 at 12:51 pm

Delicious! So easy to make and it came out exactly as the recipe said it would. Everyone here loves it!
Reply
- Andrea Geddes says
  July 06, 2023 at 9:15 am
  Hi Kim! I’m so thrilled that you enjoyed the recipe, thanks for taking the time to let me know! Enjoy. Andrea 🙂
  Reply
Jennifer Shepherdson says
June 26, 2023 at 12:02 pm

delicious
Reply
- Andrea Geddes says
  July 03, 2023 at 12:15 pm
  Thanks Jennifer!
  Reply
Rosemary says
April 07, 2023 at 2:59 am
I just made some lemon butter using rapadura sugar, not same lemon yellow colour of others I have made, more a caramel colour, but tastes just as yummy. Rapadura sugar is the first press of the sugar cane, not as sweet as the bleached white sugar, but more nutritious, and once you adjust to the less sweetness it’s very nice.
Reply
- Andrea Geddes says
  April 08, 2023 at 12:38 pm
  Hi Rosemary! I’m so happy that you enjoyed it and the addition of rapadura sugar sounds lovely. Enjoy! Andrea 🙂
  Reply
Julie says
October 22, 2022 at 2:57 am

Hi there, just wondering if you can use a spreadable dairy blend margerine (contains 38% butter & cream) instead of butter?
Reply
- Andrea Geddes says
  October 25, 2022 at 9:51 am
  Hi Julie! The butter works to set the lemon butter once it has cooled, so I wouldn’t recommend switching for a dairy spread as it may not set as nicely. I haven’t tried it with butter alternatives, but if you do try it, please let me know how you go! Andrea 🙂
  Reply
A Marsland says
August 21, 2022 at 5:27 am

I just made this & it’s delicious! I sadly turned the heat down which meant It wasn’t thickening, so turned I turned it up & No worries
I don’t think it will last long here
Reply
- Andrea Geddes says
  August 21, 2022 at 12:38 pm
  Hello! I’m so glad that you loved it! It doesn’t last long in my house either 😉
  Reply
Jacqui says
January 08, 2022 at 12:22 pm

Easy, tasty
Reply
- Andrea Geddes says
  January 08, 2022 at 1:27 pm
  Hi Jacqui! I’m so glad that you enjoyed this recipe. Thanks for your feedback! Andrea.
  See Also
  Lemon Curd - Love and Lemons
  Reply
Maria says
September 24, 2021 at 11:40 pm

Easy to follow instructions and delicious!
Reply
- Andrea Geddes says
  September 25, 2021 at 12:44 am
  Hi Maria! I’m so happy that you enjoyed this recipe! And thank you for jumping on to let me know, I really appreciate it. Enjoy! Andrea 🙂
  Reply
L says
August 08, 2021 at 2:35 am

Easiest recipe! I’ve never made lemon curd before, but this turned out so well, this recipe is going in my all time favourites, it’s just Nanna used to make.
The tip for sterilising jars in the oven was the decider for me, easily done while preparing the mixture. The 20 minutes of continual whisking almost put me off (I’m impatient) but I sat on the bench reading a book in one hand and whisking with the other. Before I knew it, voila! Delicious lemon curd. Will definitely be making more as this batch won’t last long.
Reply
- Andrea Geddes says
  August 08, 2021 at 5:27 am
  Hi, L! I am SO happy to hear that you enjoyed this lovely lemon butter. And even happier that it reminds you of your Nanna! Sterilising jars in the oven is such an easy way to get everything ready while you whisk and I love your idea of reading while you work. Thanks so much for letting me know how you went, I always appreciate it! Andrea.
  Reply
Belynda Pettit says
July 25, 2021 at 12:50 pm
Mine remained runny, even after 20mins. It tastes wonderful but hasn’t thickened, even after cooling. What can I do now?
Reply
- Andrea Geddes says
  July 26, 2021 at 9:36 am
  Hi Belynda! I’m so glad you’re enjoying the taste, but am sorry to hear your lemon butter hasn’t thickened yet. It may have needed slightly longer on the stove. To fix it, you can heat it again and whisk in a little more butter. It should thicken as it heats (whisking continually over heat) and with a little extra butter it should thicken further as it cools. I hope that helps! Andrea.
  Reply
- Bob says
  August 06, 2023 at 11:33 pm
  
  I am a mere male,so I followed your instructions to a tee.
  They were easy to understand.
  I am now able to enjoy tasty lemon spread (butter).
  Will make this again.
  Reply
  - Andrea Geddes says
    August 13, 2023 at 1:48 pm
    Hi Bob! I’m so happy that you loved the recipe. Thanks so much for taking the time to let me know! Andrea 🙂
Ann says
July 09, 2021 at 5:30 am
Hi,thanks for your recipe,I have an abundance of eggs & lemons & tried the lemon curd for the first time just to try..wow delicious,will definitely be making more.
Reply
- Andrea Geddes says
  July 11, 2021 at 10:00 am
  Hi Ann! That’s so great to hear! I’m so happy that you love this recipe, it’s one of my favourites. Thanks for letting me know 🙂
  Reply
Lou says
July 06, 2021 at 8:44 pm
Hi Andrea, do you know the shelf life for storing? And are the unopened jars best stored in the fridge? Thanks in advance! Lou
Reply
- Andrea Geddes says
  July 08, 2021 at 11:44 am
  Hi Lou! Thanks for your question. As long as the jars are clean and properly sterilised, lemon butter can be kept in sealed jars in the fridge for 2-3 months. Once opened, it is best consumed within 1-2 weeks (and kept in the fridge). I hope that helps! Andrea.
  Reply
Marion Fox says
July 03, 2021 at 8:10 am

Just made it today, delicious, turned out perfectly
Reply
- Andrea Geddes says
  July 04, 2021 at 7:03 am
  Hi Marion! Thank you so much for taking time out of your day to comment, I’m so happy to hear that you enjoyed the lemon butter! We love it too!
  Reply
Christine Zec says
June 21, 2021 at 1:37 am
Thank you a simple recipe to follow & the result perfect.
Used our own fresh eggs & lemons.
Will make some more for our CWA stall.
Reply
- Andrea Geddes says
  June 21, 2021 at 2:30 am
  Hi Christine! Thank you so much for taking the time to comment, I’m so glad to hear that you enjoyed the recipe and that it turned out nicely. We use our home-grown eggs and lemons too and it’s one of my favourite spreads! Enjoy 🙂
  Reply
Margaret Saul says
June 06, 2021 at 10:26 pm
My Lemon Butter didnt set I followed the directions exactly maybe I didnt have the water boiling enough after 10 mins it still hadnt thickened
Reply
- Andrea Geddes says
  June 07, 2021 at 2:53 am
  Hi Margaret! I have sent you some trouble-shooting tips via email as per your question via contact form, but I will answer it here too in case it helps anyone in the future. The lemon butter won’t fully set until it is cold, but if it hasn’t thickened over the stove the first thing I would suggest is to continue to cook it for a little longer, while still whisking. Another option is to add a little more butter to help it set as it cools. Just add a little more butter and whisk in while hot. Once you’ve finished cooking, it will set further as it cools. I hope that helps! Andrea.
  Reply
Cas says
June 06, 2021 at 3:08 am
About to try it now… thanks so much for putting the recipe up
Reply
- Andrea Geddes says
  June 07, 2021 at 2:54 am
  Hi Cas! That’s so great to hear, I hope you enjoy it! Andrea.
  Reply
Kathy Schultz says
December 21, 2020 at 8:51 pm
One quick question! Which is better, salted or unsalted butter?
Reply
- Andrea Geddes says
  December 21, 2020 at 10:04 pm
  Hi Kathy! I use either, depending on what I have in my fridge at the time! You may prefer unsalted, but either is fine! Thanks for commenting and have a great day 🙂
  Reply
  - Kathy Schultz says
    December 22, 2020 at 12:18 am
    Thanks for answering so quickly! I have both!
Janine says
October 10, 2020 at 11:16 pm

Looking forward to making lemon spread. Still need to no how much of each ingredient.
Reply
- Andrea Geddes says
  October 14, 2020 at 5:03 am
  Hi Janine! I hope you enjoy the spread- you can find the ingredient quantities in the recipe card at the end of the post. Or hit “jump to recipe” from the top of the post. Enjoy!
  Reply
Maxine Petchell says
September 30, 2020 at 8:33 pm
Very delicious spread. Am about to make second lot. Family and friends loved the outcome .not oversweet.
Reply
- Andrea Geddes says
  September 30, 2020 at 9:21 pm
  That’s so great to hear! Thank you Maxine, I’m so glad that you enjoyed it!
  Reply

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (2024)

FAQs

Why is my lemon butter not thickening? ›

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

Explore More ›

What is lemon butter sauce made of? ›

Lemon butter sauce is a decadent sauce made from lemon and butter, plus ingredients such as shallot, garlic, chicken stock, and parsley.

Know More ›

How do you keep lemon butter from separating? ›

You don't need to use thickeners. To help the butter and lemon juice mix, make sure to use a low temperature. Start with heating lemon juice, but maintain a low simmer—high heat will split them apart.

Explore More ›

Why is my lemon butter grainy? ›

Grainy or gritty lemon curd comes from curdled (over-coagulated) eggs, as a result of overcooking.

Show Me More ›

What if I add too much lemon to lemon butter sauce? ›

Dilute the Lemon Juice

Start by adding small amounts of water or a neutral liquid, such as broth or white wine, to the dish. Gradually stir and taste as you go, until you reach the desired level of acidity. This method will help to mellow out the sharpness of the lemon juice without compromising the overall flavor.

Why does my lemon butter sauce separate? ›

The single most important thing to remember is that you must simmer your lemon and butter mixture over low heat, as higher temperatures encourage separation. A low simmer is all you need to gently cook the juice and butter together without the butter curdling.

Learn More ›

How do you thicken butter sauce? ›

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

What is it called when you add butter to a sauce? ›

Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.

Discover More ›

Can we drink lemon water after buttermilk? ›

While lemon juice is acidic and milk is slightly acidic, mixing the two in moderate quantities in recipes or drinks is generally safe for consumption. It may curdle or cause the milk to coagulate, which can be undesirable in terms of taste and texture, but it is not harmful to your health.

Get More Info ›

Why is my homemade butter not separating? ›

Sometimes, melted butter will be dispersed in the cream and won't separate. This happens if you churn butter in a hot or humid climate. Refrigerate the bowl with its contents for an hour or so. Upon refrigerating, you should see layers of butter floating on the buttermilk as the melted butterfat solidifies.

Discover More ›

Can you freeze lemon spread? ›

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

Read The Full Story ›

What is the mistake for lemon curd? ›

Avoid Over-cooking The Curd

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Tell Me More ›

What is lemon butter made of? ›

While all lemon butter recipes all contain the same ingredients: eggs, lemons, butter and sugar, the method can change, with some being made over a double boiler, or just stirred in a saucepan. There are also recipes for lemon curd that are made in the thermomix as well as the microwave.

Learn More ›

Why does my butter taste like lemon? ›

Similarly, butter will readily absorb flavors and odors from your refrigerator. Butter can taste a bit malty (like “Grape Nuts”), or sour if bacterial had a chance to grow in the milk. The cause is usually due to Streptococcus lactis in poorly cooled milk.

Explore More ›

Why won't my lemon posset thicken? ›

If you don't cook it for at least 5 minutes, the posset won't set to a thick and creamy texture. Use fresh squeezed lemon juice: Squeeze the lemons yourself to get the freshest, tangy lemon flavor. Chill until set: Lemon posset needs at least a few hours in the fridge to set for a thick and creamy texture.

Tell Me More ›

How to thicken up melted butter? ›

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

Get More Info Here ›

How do I make my lemon tree thicker? ›

Topping of a lemon tree in the landscape is recommended when the tree starts to grow too tall for a comfortable harvest. Lemon trees in containers are topped soon after planting if they are tall and spindly. Topping the tree early encourages it to grow side shoots and so it will grow into a fuller but lower tree.

Keep Reading ›

What do you do if apple butter doesn't thicken? ›

Apple butter will thicken as it cools, so don't worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.

Discover More Details ›

Homemade Lemon Spread (Lemon Butter) - The Cooking Collective (2024)

Recipe features

What you’ll need

Step by step instructions