Description
Description A delightful Italian lemon spread capturing the essence of summer with a perfect balance of sweet and tangy flavors, ideal for breakfast, desserts, or savory dishes.
Ingredients
- 1 cup ( 2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 cup freshly squeezed lemon juice (from about 6 – 8 lemons)
- Zest of 6 lemons, finely grated
- Pinch of sea salt
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Instructions
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually mix in lemon juice and zest.
- Add a pinch of sea salt and stir to combine.
- Set up a double boiler and pour the lemon mixture into the heatproof bowl.
- Cook over simmering water, stirring constantly, for 15-20 minutes until thickened.
- Check for doneness using a spoon or candy thermometer.
- Remove from heat and optionally strain for a smoother texture.
- Let cool slightly before transferring to jars.
- Seal jars and refrigerate when completely cooled.
Notes
- Notes
- For a smoother spread, consider straining it through a fine mesh sieve before cooling. Store in the refrigerator for up to 2-3 weeks.