Lemon cheese filling

Lemon cheese filling

By
From
Encyclopedia of Food and Cookery
Makes
250 g

Delicious as a filling for sponges and cakes, or spread on hot, buttered toast.

Ingredients

Quantity Ingredient
60g butter
2 lemons, zested and juiced
2 egg yolks
110g sugar

Method

  1. Melt butter in top of double saucepan or heatproof bowl set over hot water. Add lemon zest and juice, egg yolks and sugar and stir with a wooden spoon over simmering water until mixture thickens. Allow to cool before using. Mixture may be made in double quantities and will keep well in a covered sterilised jar in the refrigerator.

Variation

  • Passionfruit cheese filling: use pulp from 4 large passionfruit in place of lemon zest and juice.
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