It’s so easy to whip up a batch of this lemon butter (lemon curd), you will be wondering why you haven’t tried it sooner.
Also known as lemon curd or lemon spread, lemon butter is a delicious spread or filling made from fresh lemons, sugar, eggs and of course butter. Use it as a tart, pie or cupcake filling, or as a spread on toast, scones or pancakes.
More lemon recipes
Nothing beats a lemony dessert. For more lemon goodness, try the following recipes:
- Lemon weetbix slice
- Lemon magic custard cake
- Pie maker lemonade scones
- Lemon brownies
- Lemon meringue slice
- 3 ingredient lemonade scones
- Lemon yoghurt cake
- Lemon coconut slice
What is lemon butter made of
Lemon butter is made using eggs, white sugar, lemon juice and butter. Bottled lemon juice can be used, but this recipe tastes best when made using fresh lemons.
Ingredients and substitutions
- White sugar – The white sugar could be substituted with caster sugar.
- Eggs – 2 large sized eggs were used in this recipe.
- Lemon juice – Freshly squeezed lemon juice is best in this recipe, however bottled lemon juice could be used if fresh isn’t available.
- Butter – Salted butter was used in this recipe, however unsalted butter can instead be used. If using unsalted butter, you may like to add a pinch of salt to the lemon butter.
If the jar of lemon butter is sealed and sterilised correctly, it can be stored in the fridge for up to 2 months. If not sealed correctly or once opened, use within 1-2 weeks.
Lemon butter is also suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before enjoying.
- 1/2 cup white sugar
- 2 eggs
- 1/4 cup lemon juice
- 65g (1/3 cup) butter
- Whisk together the sugar and eggs in a small bowl until well combined.
- Place the bowl on top of a saucepan of simmering water on a low-medium heat. Add the lemon juice and whisk to combine.
- Add the butter and continue whisking until the butter melts and the lemon butter has thickened. This may take up to 15-20 minutes,
- Pour the lemon butter in a sterilised jar. The lemon butter will thicken further as it cools.
- This recipe is best made using fresh lemon juice, but bottled juice will work if it's all you have on hand.
- If the jar of lemon butter is sealed and sterilised correctly, it can be stored in the fridge for up to 2 months. If not sealed correctly or once opened, use within 1-2 weeks.
- Double, triple or even quadruple this recipe to make a bigger batch.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 31mgSodium: 13mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 1g