Total Time
15mins
Prep 5 mins
Cook 10 mins

This recipe came over with my grandmother from England. It is great as a spread on toast, or use for filling in frozen pre-baked tart shells....top with whipped cream for a quick and easy dessert for unexpected guests.

Ingredients Nutrition

Directions

  1. Combine the juice of the two lemons and the sugar.
  2. Grate about a tablespoon of lemon rind and add.
  3. Bring to a boil in a pot.
  4. Beat the 3 eggs til thickened.
  5. Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
  6. Continue adding the hot lemon mix until it has all been added.
  7. Take care to add it slowly so as not to curdle the eggs.
  8. Cook on low heat until mixture is thickened.
  9. Remove from the heat and add vanilla and butter.
  10. Mix.
  11. Place in a sterilized jar and refrigerate immediately.
Most Helpful

5 5

I never realised Lemon Cheese was so easy to make and after trying this recipe, I will never buy it again! It is quite zingy which is what I prefer.
This is so scrumptious that I had to stop myself from going to the fridge every 5 minutes to go and try one more teaspoon of it!
Thank you so much for sharing it.

5 5

This tastes just the same as a gourmet lemon curd I buy (or should I say used to buy!) and it's a fraction of the cost. This lemon cheese is very tasty and can be used in many different ways, however I prefer it spread on warm toast. Before putting it into a jar I strained it to make the curd super smooth.