Whether you call it Lemon Cheese or Lemon Curd I think really boils down to preference. I usually refer to that stuff you buy in the supermarket as Lemon Curd, the homemade high quality stuff is Lemon Cheese, in my family anyway, and I love it!
I spent the morning at work, not very exciting. Did a bit of stitching:
Very exciting! Clearly, Christmas preparations have started!
This afternoon. I decided that I should probably do something more productive than watch 5 episodes back to back of Covert Affairs… Oh wait no…. I did that too…… But of course I was just passing the time while making something. Honest.
For that, I went back to an old recipe passed to me from my Grandmother (via Mum). You can tell that it is an old one too, as it’s pre-metrification. Thankfully my little scales can do both.
Grandma K’s Lemon Cheese Recipe
8oz (220g) unsalted butter
12oz (340g) caster sugar
4 large lemons
Zest and juice the lemons into a heatproof bowl.
Add the butter and sugar and set over a pan of simmering water.
Stir until the sugar has dissolved, and the butter has melted. Do not allow to boil.
Beat the eggs together in a separate bowl (or jug).
Take a cupful of the lemon/butter/sugar mixture and add to the eggs to bring them to temperature, then add the whole lot back into the bowl.
Stir until thickened (this may take a little while……..)
Pour into sterilised jars.
I had some with some butter on some nice sourdough bread….
….then I also made some more doughnuts (using the semi-broken fryer :() and used a piping bag to fill them with lemony loveliness!