Lemon cheese

Lemon cheese

Lemon butter

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

A preserve made from lemons, sugar, butter and eggs. Its tart-sweet flavour makes it a perfect filling for tartlets, sponge cakes, sponge rolls and short biscuits, or use it as a spread. Lemon cheese is always a welcome gift from your kitchen, especially if accompanied by baked, unfilled pastry shells.

Ingredients

Quantity Ingredient
3 lemons
6 sugar lumps
110g sugar
30g butter
2 teaspoons cornflour
1 tablespoon water
2 eggs

Method

  1. Wash and dry lemons. Rub sugar lumps over lemons until they are saturated with oil from skins. Put sugar lumps into a saucepan with sugar, butter and strained juice of the lemons. Place over low heat and stir continuously until sugar dissolves. Add cornflour blended with water and bring to the boil; remove from heat.
  2. Beat eggs in a heatproof bowl and slowly add hot lemon mixture, beating continuously. Place over simmering water and cook for 10 minutes, stirring, or until thick enough to coat the spoon. Pour into hot sterilised jars and seal. Lemon cheese keeps for several weeks stored in refrigerator.
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