Bob's lemon cheese

    Some use the word 'curd' as it is not technically a cheese. I have always known it as lemon cheese, although it is really a lemon flavoured emulsion of a butter base thickened by albumen.

    MarlowMethodistChurch

    Buckinghamshire, England, UK
    3 people made this

    Ingredients
    Makes: 200 g

    • 1 egg
    • butter
    • granulated sugar
    • 1 lemon, juiced

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. First weigh the egg in the shell and record the weight. Measure the same weight of butter, and twice the weight of sugar.
    2. Melt the butter in a non-stick pan; add the sugar and lemon juice. Stir over medium heat until the sugar is dissolved; allow to cool.
    3. Beat the egg lightly and add to the pan, then put back over a medium heat. Slowly bring to near boiling point, stirring continuously. Pour into decorative jam or marmalade pots and store in the fridge.

    Cook's note

    Use the lemon cheese within two weeks.

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