Description
A luscious and tangy Italian Lemon Spread Delight that combines fresh lemon juice with creamy butter and a hint of vanilla. Perfect as a spread on toast, a filling for desserts, or an indulgent topping, this easy-to-make recipe offers bright citrus flavor balanced with rich sweetness.
Ingredients
Scale
Ingredients
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup granulated sugar
- 4 egg yolks
- ½ cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Workspace: Gather a mixing bowl, whisk, and saucepan to have everything ready for the cooking process.
- Juice Lemons: Squeeze enough lemons to obtain one full cup of fresh lemon juice, ensuring no seeds get into the juice.
- Combine Sugar and Egg Yolks: In the mixing bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick, indicating thorough blending and aeration.
- Add Lemon Juice: Slowly pour in the lemon juice while continuously whisking to create a smooth, combined mixture without curdling.
- Cook Mixture: Transfer the lemon-egg mixture into a saucepan and place it over low heat. Stir constantly for about 10 minutes until the mixture thickens to a custard-like consistency, being careful not to scramble the eggs.
- Incorporate Butter and Vanilla: Remove the saucepan from heat and immediately stir in the softened butter and vanilla extract until the spread is smooth and creamy.
- Cool and Store: Let the lemon spread cool to room temperature, then transfer it into jars or containers to store in the refrigerator for later use.
Notes
- Use fresh lemon juice for the best authentic flavor; bottled lemon juice won’t give the same bright taste.
- Constant stirring during cooking prevents the eggs from curdling and ensures a smooth texture.
- The spread thickens further as it cools, so don’t worry if it looks slightly runny right off the heat.
- Store refrigerated and consume within 1-2 weeks for optimal freshness.
- This recipe makes approximately 12 servings and can be doubled if needed.
