Homemade Lemon Spread Recipe

Introduction

There’s something magical about the scent of lemons bubbling away on the stove. This homemade lemon spread is tangy, bright, and just sweet enough to spoon over toast, swirl into yogurt, or tuck inside a cake. It’s a fresh, zesty treat that’s both simple and versatile.

Ingredients

• 4 large fresh lemons (zest and juice)
• 2 cups granulated sugar
• 1 cup water
• 1 teaspoon vanilla extract (optional)

Instructions

1. Step 1: Wash and dry your lemons thoroughly. Zest all four lemons before juicing, then juice them carefully, removing any seeds.
2. Step 2: In a medium saucepan, combine the lemon juice, lemon zest, sugar, and water. Stir in the vanilla extract if using.
3. Step 3: Place the pan over medium heat and stir continuously until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and simmer gently for 30–40 minutes, stirring occasionally.
4. Step 4: To check for doneness, place a spoonful of the spread on a cold plate and wait a few seconds. If it wrinkles slightly when pushed with a finger, it’s ready; if not, simmer for a few more minutes.
5. Step 5: Remove the pot from heat and let the mixture cool slightly. Pour into sterilized jars, seal tightly, and let cool completely at room temperature before refrigerating.

Tips & Variations

• Use organic lemons since you’ll be using the zest for a cleaner, more flavorful spread.
• Zest lemons before juicing to make the zesting process easier.
• Stir frequently during simmering to prevent scorching.
• Try Meyer lemons for a sweeter, floral flavor twist.
• Add a pinch of sea salt to balance the sweetness.
• Substitute with orange zest and juice for a citrus blend variation.

Storage

Store the lemon spread in airtight sterilized jars in the refrigerator for up to 3 weeks. When ready to use, bring to room temperature or warm slightly for easier spreading. Always use a clean spoon to avoid contamination and prolong shelf life.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons are recommended for the best flavor and zest, but if fresh lemons are unavailable, bottled lemon juice can be used. The spread may lack some brightness and freshness.

Do I need to use vanilla extract?

Vanilla extract is optional but adds a warm depth to the lemon spread. You can omit it if you prefer a purely citrus flavor.

Homemade Lemon Spread Recipe

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★★★★★

4.9 from 105 reviews

This homemade lemon spread captures the bright, tangy essence of fresh lemons simmered to a glossy, spoonable delight. Made with just four simple ingredients—fresh lemon juice and zest, sugar, water, and optional vanilla extract—this spread is perfect for toast, yogurt, baking, or even as a citrus glaze. It requires no pectin or gelatin and keeps well refrigerated for weeks, making it an ideal treat for everyday indulgence or gifting.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 1 cup (8 ounces) of lemon spread 1x
• Category: Spread
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 4 large fresh lemons, zested and juiced (about 1 cup juice and 2 tbsp zest)
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prep the Lemons: Wash and dry the lemons thoroughly. Zest the lemons first, then juice them carefully, making sure to remove any seeds to avoid bitterness.
2. Combine the Ingredients: In a medium saucepan, combine the fresh lemon juice, lemon zest, granulated sugar, and water. If using, stir in the vanilla extract for added warmth and depth.
3. Simmer Gently: Place the saucepan over medium heat. Stir continuously until the sugar completely dissolves. Bring the mixture to a boil, then reduce the heat to let it gently simmer for 30 to 40 minutes, stirring occasionally to prevent scorching as it thickens.
4. Check for Doneness: Use the cold plate test by placing a spoonful of the spread on a chilled plate. Wait a few seconds, then push the spread with your finger. If it wrinkles slightly, it’s ready. If not, continue simmering and test again after a few minutes.
5. Jar and Seal: Remove the saucepan from heat and allow the lemon spread to cool slightly. Pour it into sterilized jars, seal tightly, and let them cool completely at room temperature. Refrigerate thereafter for storage.

Notes

• Use organic lemons to reduce pesticide exposure since the zest is used.
• Zest the lemons before juicing as it’s easier and prevents losing zest on the fruit.
• Stir frequently during simmering to avoid the mixture burning or sticking to the bottom of the pan.
• The cold plate test is a reliable way to check if the spread has thickened sufficiently.
• For variations, try Meyer lemons for a sweeter twist or add a pinch of sea salt to balance flavors.
• This lemon spread can be used beyond toast—try it as a glaze for roast chicken or grilled shrimp for a citrus hit.

Keywords: lemon spread, homemade lemon curd, citrus spread, lemon jam, easy lemon recipe, no pectin jam