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5 from 12 votes

Homemade Lemon Spread

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.
Prep Time5 mins
Cook Time20 mins
0 mins
Total Time25 mins
Course: cakes, Dessert, Snack
Cuisine: Australian
Servings: 3 jars
Calories: 103kcal


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


  • Prepare a small saucepan with shallow water and place over low heat until gently simmering.
  • In a large glass or 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 over the top. The top of the water should not touch the bottom of the bowl.
  • While over the heat, carefully whisk the lemon juice into the egg mixture and continue to whisk.
  • Add the butter and continue to whisk the mixture until the butter melts and the mixture becomes smooth and thickens. This will take around 15-20 minutes, maybe a little longer depending on your pot and bowl setup. Once thickened (the consistency of honey), 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.


  • 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.
  • This recipe takes patience, as the curd can take 15-20 minutes to thicken and needs to be whisked as it cooks. It should have a honey-like consistency before you turn the heat off and it will continue to thicken as it cools due to the butter.
  • To keep the 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. The lids should seal in place due to the heat in the jars.
  • 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 use a sterilising solution like Miltons.


Serving: 3tbsp | Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 17mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg