Lemon Spread

Lemon Spread, Lemon Butter, Lemon Cheese - they're all the same. So quick and easy in the microwave and the following recipe makes 3 small jars. Keep them in the fridge for up to 3 weeks. You can use the spread as a filling for small tarts.


  • 3 lemons
  • 3 eggs
  • 1 cup sugar
  • 1 tab butter


  1. Grate the rind from one lemon and add to a microwave safe, large glass jug.
  2. Juice the 3 lemons into another jug or container
  3. Add the 3 eggs to the lemon juice and whisk.
  4. Strain the juice and egg mixture through a fine seive into the large glass jug.
  5. Add the sugar and butter
  6. Microwave on high for 1 minute, remove and stir.
  7. Repeat the last step until the mixture begins to bubble and become clear.
  8. Pour into warm jars and seal with lids.
  9. Allow to cool
  10. Refrigerate.

Variation - Passionfruit Spread

Substitute one of the lemons with the pulp from 3 large or 4 small passionfruit.

  1. Add the pulp to the large glass jug - no need to strain.
  2. Follow the recipe above for cooking and storing.

Other variations:

You can add any soft fruit pulp or juice to the basic lemon spread mixture. Try the following:

  • add 1 ripe banana mashed, or
  • replace 1 lemon with 3 kiwi fruit peeled and finely chopped, or
  • replace one lemon with an orange and substitute the lemon rind with the grated rind from the orange, or
  • replace 1 lemon with 1/2 cup grated pineapple
  • use limes instead of lemons - 5 limes should do it.