There’s something magical about the scent of lemons bubbling away on the stove.
I made this lemon spread on a rainy afternoon, and the whole kitchen transformed into a citrus-scented escape.
It’s tangy, bright, and just sweet enough to spoon over toast, swirl into yogurt, or tuck inside a cake.
Why You’ll Love This Recipe
Bursting with fresh, zesty lemon flavor
Made with just four simple ingredients
No pectin or gelatin needed
Perfect for gifting or everyday treats
Keeps well in the fridge for weeks
Ingredient Highlights
Fresh lemons – You’ll need the juice and zest from large, juicy lemons
Granulated sugar – Creates a rich, glossy sweetness
Water – Helps dissolve the sugar and thins the jam as it simmers
Vanilla extract (optional) – Adds warmth and depth to the flavor
Pro Tips Before You Start
Use organic lemons if possible since you’ll be using the zest
Zest your lemons before juicing—it’s much easier!
Stir frequently to avoid scorching as the mixture thickens
Use the cold plate test to check for doneness (see below!)
How to Make Homemade Lemon Spread
Step 1: Prep the Lemons
Wash and dry your lemons thoroughly.
Zest all four lemons and then juice them.
Be sure to remove any seeds.
Step 2: Combine the Ingredients
In a medium saucepan, add the lemon juice, lemon zest, sugar, and water.
If using, stir in the vanilla extract.
Step 3: Simmer Gently
Place the pan over medium heat.
Stir continuously until the sugar dissolves completely, then bring the mixture to a boil.
Reduce heat and let it simmer gently for 30–40 minutes, stirring occasionally.
Step 4: Check for Doneness
To test, place a spoonful 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.
Step 5: Jar and Seal
Remove the pot from heat. .
Let the mixture cool slightly, then pour into sterilized jars.
Seal tightly and let cool completely at room temperature before refrigerating.
What to Serve It With
Slathered on toast or scones
Swirled into Greek yogurt
Spread inside layer cakes or thumbprint cookies
As a glaze for roast chicken or grilled shrimp
Variations / Substitutions
Use meyer lemons for a slightly sweeter, floral twist
Add a pinch of sea salt for balance
Try with orange zest and juice for a citrus blend
Storage & Leftovers
Store in airtight jars in the refrigerator for up to 3 weeks
For longer storage, freeze in silicone ice cube trays and transfer to a zip-top bag
This recipe is not shelf-stable for canning unless processed with proper methods
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh juice is strongly recommended for the best flavor and natural pectin content.
Do I have to use vanilla extract?
Nope! It’s optional and just adds a warm undertone—feel free to skip it.
Why is my spread too runny?
It likely needs more simmering time. Use the cold plate test to check the consistency.
Can I double the recipe?
Yes, but extend simmering time and stir more frequently to prevent burning.
Can I reduce the sugar?
You can try, but it may affect the set and shelf life.
What jars should I use?
Use sterilized glass jars with tight-fitting lids for best storage and freshness.
Final Thoughts
This homemade lemon spread is sunshine in a jar. It’s tart, sweet, and full of bright citrus flavor that lifts anything you pair it with.
Whether you spoon it over breakfast or gift a jar to a friend, it’s a little taste of joy made right in your kitchen.
Homemade Lemon Spread
Ingredients
Method
- Wash and zest the lemons, then juice them. Discard any seeds.
- In a saucepan, combine juice, zest, sugar, and water. Stir until dissolved.
- Bring to a boil, then reduce to a simmer for 30–40 minutes.
- Test on a cold plate for doneness. If it gels, it's ready.
- Let cool slightly, then pour into sterilized jars.
- Seal and let cool completely.
- See full steps with tips & photos → https://theboatshedcafe.com/homemade-lemon-spread/
Notes
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.
I love anything lemon but I’m confused by the pic of the lemon slices boiling in the mixture in the pot. Where are they mentioned in the recipe? You mention grated zest and juice of the lemons but how do you then slice them. Are there other lemons used that you have forgotten to include?
Apprx how much yield of juice for the 4 lemons?