Lemon Butter Spread Recipes

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LEMON BUTTER SPREAD

My grandmother, who was a great cook, brought this recipe with her from England. I use it as a spread on toast, for filling in a cake or on top of ice cream. -Gloria Costes, West Hills, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 cups.

Number Of Ingredients 5



Lemon Butter Spread image

Steps:

  • In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and zest. Cook over simmering water for 1 hour or until mixture is thickened and coats the back of a spoon., Pour into containers. Store in the refrigerator. Use over cake or spread on toast or muffins.

Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 68mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter
2 cups sugar
3 large eggs, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon zest

PERFECT LEMON CURD

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Provided by TAWNIE44

Categories     Side Dish     Sauces and Condiments Recipes

Time 21m

Yield 12

Number Of Ingredients 5



Perfect Lemon Curd image

Steps:

  • In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

LEMON BUTTER

This can be used in cakes or as a spread. This can stay good for 30 day in the fridge.

Provided by Kyra Brier

Categories     Other Sauces

Time 35m

Number Of Ingredients 5



Lemon Butter image

Steps:

  • 1. Use a mixer to beat eggs and sugar.
  • 2. Place mix in a sacepan with butter, the zest and juice from the lemons.
  • 3. Cook on low until thick.
  • 4. Let cool. Then keep in the fridge.

6 eggs
6 big lemons
lemon zest from 2 or 3 lemons
1/4 c butter
1 lb sugar

GARLIC LEMON BUTTER

This tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn. When I serve this on the side during fresh corn season, the same question always gets asked-"What's in the butter that makes it so delicious?" -Margie Wampler, Butler, Pennsylvania

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 6



Garlic Lemon Butter image

Steps:

  • In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

1/2 cup butter, softened
2 to 3 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt, optional
Pepper to taste

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