Lemon Cheese Recipe

Oh man, have you ever had good I mean really good Lemon Cheese?

We were lucky enough to grow up having our Gran and Aunt make fresh batches regularly, and this summer I was craving some big time, so they were kind enough to share the family recipe that now I’m sharing with you!

boxwood clippings_lemon cheese recipe

 

You Will Need:

3 1/2 Cups of Sugar

1 Cup of Unsalted Butter

6 Eggs (Beaten)

Juice of 8 Lemons

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How To Make: 

1. Melt butter in pan very slowly

2. Add sugar, and stir

3. Add lemon juice

4. Stir mixture over a relatively low heat until the mixture boils

5. Remove from heat, and allow to cool for a few hours

6. Add beaten eggs slowly, through a sieve, stirring well. (May need another person to help)

7. Over low heat allow mixture to thicken slowly, keeping just below boiling point

8. Stir until thickens, about 15 – 20 minutes

(To test if thick enough, place a small amount on plate and put in fridge. After a few minutes go and check on it and push finger through the lemon cheese, if it separates, it’s done!)

9. Pour into warmed jars using a jug

10. Cover and seal

11. Keep in dry, cool place. We put in fridge, and be sure to use within 4 weeks

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boxwood clippings_lemon cheese recipe

We eat it just like jam, on toast or bread. It can also be incorporated into desserts.

It has the perfect zing to help enjoy the last days of summer, will you be giving it a try? It’s easy enough for me to make, so I’m sure yours will turn out great. :)

7 Responses to “Lemon Cheese Recipe”

  1. LB Says:

    Thanks for sharing this recipe! I’ve never tried lemon cheese before. I’m looking forward to trying it. :)

  2. HollyC Says:

    I’ve never heard it called “lemon cheese” before, always lemon curd! Sounds delicious! I was in Cornwall a few years ago and had some with scones and tea, it was to die for!! thanks for sharing!!

  3. Sarah Says:

    I’ve never heard it called lemon cheese either – that is so funny! But oh my goodness it is the most yummy thing ever! So do you have to add the eggs through a sieve while combining or the mixture through the sieve into the eggs?
    Thanks for the recipe, I miss this a lot!

  4. Sarah Says:

    Maybe ‘lemon cheese’ is a northern thing? Who knows? Sarah- the eggs go through the sieve, good luck…it’s SO good, I promise!

  5. LB Says:

    Oh, I love lemon curd! I didn’t realize that it was the same as lemon cheese. Last year, I made a coconut cream pie in a graham cracker crust topped with lemon curd and fresh blackberries. Yum! I’ve never made the lemon curd from scratch though. Again, thanks for the recipe. Now I can make my own curd at home! :)

  6. Betty Says:

    So, I made this today. Followed it to the letter…it’s bright orange and smells like butter! It was meant to be the whole eggs and not just the egg white right? Before I added them it was a yellowish color, now it’s just bright orange. I’ve put it in the fridge for now, but I don’t have high hopes. Has anyone else had this problem?!

  7. Sarah Says:

    Betty I’m sorry you had problems with this recipe :( Yes it’s the whole egg, and sounds like you did everything right. The colour on the photo is how mine looked, mine smelt more like lemons than butter. Let’s hope you’ll taste it and it’s amazing, keep in touch.