3 Reviews

The timing for this recipe must be off because I stirred like a mad woman for 10 minutes of boiling and ended up with a burnt brown mess that I need to soak out of my pan. I used the timer too. I think it probably should have been closer to a simmer and not an actual boil.

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good2bdunn December 17, 2009

YUMMY LEMONY GOODNESS!! THis was soo simple to maje and very tasty! Will Make again

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Phoenix 0880 March 16, 2007

Hubby asked: "Is five stars the most you can give?" This was just great. At first I thought that the flour wouldn't "melt" in but when it started boiling it blended just fine. Boiled it for exactly 10 minutes and then it was still runny. Decided NOT to boil it for longer which was a good decision. When it had cooled down it took on the thickness of a spread. The next day I baked a round plain white cake, let it cool and divided it. Spread about two tablespoons of the lemon spread in between. Heavenly! Divided the rest of the spread in three and froze it. Couple of days later I took out one portion and used it on toast. So happy to have found this. Thanks for sharing.

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Chef Dudo August 05, 2006
Mum’s Lemon Cheese Spread (No Eggs)