Lemon Cheese

Reference to my lemon curd recipe, https://youreaturaunties.food.blog/2022/02/03/lemon-curd/

I have decided to work my way though my grandmother’s recipes this year. Starting at the beginning of the book. So recipe number one is Lemon Cheese. I like to make Lemon Curd and it always goes down well. But what is the difference between lemon curd and lemon cheese?

I turned to my preferred preserving cook book for the answer. Bottling, Pickling & Preserving by DK Living. The butter recipes only include fruit, water and sugar. So my grandmother’s lemon cheese recipe is actually a curds. That cleared up I move on to making the curd.

Ingredients

• 3 Lemons
• 3 Eggs
• 3 tablespoons of sugar
• 3 pieces of butter each the size of a walnut

Method

Grate rinds and juice of the lemons. Whisk eggs and combine with lemon juice and rind. Add the butter and sugar.

My grans recipe then states the ingredients are put in a jar and the jar is placed in a pot boiling water. I chicken out and cooked the curd the way I would normally, placing the ingredients in a bowl above a pan of boiling water (Bain Marie) and stirred until thick.

Thicken it did! It turned out beautifully. Comparing my grandmother’s recipe to my usual recipe the are some marked differences. However if you take into consideration that my grandmother’s recipe is probably a war time recipe, when ingredients were on ration, that could be the reason for the differences. It could also be said that taste may have changed of the 70 or so years since my grandmother’s time.

On tasting it is sharp and very lemony. Not unpleasant at all. It would would cut though a sweet dessert adding layers to heighten flavors.