Buttery Lemon Spread

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Buttery Lemon Spread
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
79
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie79 kcal(4 %)
Protein1.03 g(1 %)
Fat4.37 g(4 %)
Carbohydrates9.04 g(6 %)
Sugar added8.05 g(32 %)
Roughage0.32 g(1 %)
Vitamin A53.57 mg(6,696 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.03 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate5.66 μg(2 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C4.8 mg(5 %)
Potassium1.88 mg(0 %)
Calcium5.28 mg(1 %)
Magnesium0.15 mg(0 %)
Iron0.09 mg(1 %)
Iodine8.22 μg(4 %)
Zinc0.03 mg(0 %)
Saturated fatty acids2.48 g
Cholesterol39.28 mg
Author of this recipe:

Ingredients

for
500
Ingredients
4
large, unwaxed lemons (finely grated zest and juice)
1 cup
superfine caster sugar
3
eggs (lightly beaten)
1
egg yolk (lightly beaten)
½ cup
Product recommendation
Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm.

Preparation steps

1.
Put the lemon zest, juice, sugar and butter in a large heatproof bowl.
2.
Place over a pan of simmering (not boiling) water and stir to dissolve the sugar.
3.
Stir in the eggs and continue stirring for 15-20 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Do not overcook, as the mixture will thicken more as it cools.
4.
Pour into warm sterilised jars, cover with waxed discs and leave until cold before sealing tightly with cellophane covers or lids. Store in a cool place and use within 1 month