Womens Thoughts

According to the Trading Standards Office, Schedule 1 of Jam and Similar Products (England) Regulations 2004, there is legally no compositional differences between lemon curd and lemon cheese.  

A selection of lemon curd/lemon cheese recipes below.

Lemon Cheese made in a microwave.
Ingredients:

2 lemons,

2 fresh free-range eggs,

31/2 oz100 g butter,

7oz/200 g sugar

Preparation:

Grate the zest of the lemons and squeeze juice from them.

Add the butter, sugar and the 2 eggs (whisked) Pop into microwave for 5-6minutes on high, whisking the ingredients every minute till it thickens.

Pour into jam jars , sterilized with boiling water, and store the lemon cheese in the fridge,

Can be kept for up to one month.

Lemon Curd (Recipe from The Penguin Cookery Book by Bee Nilson)   

Ingredients:

Rind and juice of 2 lemons

3 eggs

2oz / 50g butter or margarine

8oz /225g sugar  

Preparation:

Grate the lemon rind and strain the juice. Beat the eggs slightly.

Put all the ingredients in a pan and cook slowly over boiling water until the mixture thickens slightly.

It will thicken more when it cools.

If required for keeping pour into, hot sterilised jars and seal while hot.

Fresh Lemon Curd (From Delia Smith`s  Complete Cookery Course)

Ingredients:

1 large, juicy lemon (grated rind and juice)

2 large eggs

2oz/50g butter

3oz/75g caster sugar

Preparation:

Place the grated lemon rind and sugar in a bowl .

In another bowl whisk the lemon juice together with the eggs, then pour this mixture over the sugar.

Add the butter cut into little pieces and place the bowl over a pan of barely simmering water.

Stir frequently till thickened-about 20 minutes.

Then cool the curd and use it to sandwich cake sponges together.

For orange curd, replace the lemon with 1 large orange.

Lemon Curd  (Leith`s Cookery Bible by Pru Leith and Caroline Waldegrave)

2 large lemons

3 eggs lightly beaten

3oz/85g butter

8oz/225g granulated sugar

Preparation:

Grate the zest of the lemons finely and squeeze the juice.

Place all ingredients except the lemon zest into a double boiler or a heavy saucepan.

Heat gently, stirring all the time until the mixture is thick.

Pass through a sieve then stir in the lemon zest.

Spoon into warm jam jars and cover.

This will keep in a refrigerator for 3 weeks.

Related Articles:

DIFFERENCE BETWEEN LEMON CURD & LEMON CHEESE

Lemons: FreeDigitalPhotos.net