Lemon curd, lemon cheese

P

planetsusie

Local
Weaver
had a discussion with someone about them being different.
I think they definately are
and...
Who makes the best lemon cheese beside my mum like?
 
Yes, they are different....and I don't know anyone who makes their own lemon chesse these days......heck folk raise their eyebrows when you say you make your own pastry.
 
My mum made lemon cheese in the late 40s and 50s. I recall it needs eggs.
I don't think there are eggs in lemon curd.
 
heh, I went ballistic at teh lads at work because they were talking about buying ready made pancakes.... :D
 
Margaret Pilkington said:
Yes, they are different....and I don't know anyone who makes their own lemon chesse these days......heck folk raise their eyebrows when you say you make your own pastry.
Click to expand...
My other half has to Margaret, she's a celiac and makes some great cakes, etcetera, I try them just for research purposes only:rolleyes:
 
I like to hear that pepole still do make things like this......I do think that home made /home cooked food does taste better.......and sometimes it doesn't work out more expensive....but I reckon that home made lemon cheese would be more expensive, but then if it tastes good, I suppose it is worth it,

I tend to buy that kind of stuff when we visit farmers markets, but it is very hit and miss. Sometimes the produce is lovely but then a few times I have been disappointed.
 
I always thought that lemon curd and lemon cheese were the same thing.

I love it on toast. :)
 
that was one thing i never like,t but i would eat things that you would not like some thing called blackpudding .
 
mallard said:
that was one thing i never like,t but i would eat things that you would not like some thing called blackpudding .
Click to expand...
Nout wrong with blackpudding mallard, love it, Haggis is even better, its great on a morning fry up:D
 
Lemon cheese is too die for. You can buy it from ASDA and it is locally produced. It is expensive though about £1.40 a jar.
 
Lilly said:
I always thought that lemon curd and lemon cheese were the same thing.

I love it on toast. :)
Click to expand...

Yes, I could never sort out the difference either Lilly. I love it on hot cross buns.

Actually, on request, am going to make some this weekend, used to make it regularly years ago, and have had to go into my mum's recipe book she wrote out for my bottom drawer. (wonder if anyone has one now ?)

3/4 lb granulated sugar.
6 ozs. butter
4 eggs.
3 lemons.

Melt butter in pan, add sugar, grated lemon rind and lemon juice. See that your sugar is thoroughly dissolved, then add well beaten eggs and keep stirring 'till mixture thickens. Pour into warm jars and cover whilst still warm.

Recommends to be made in double pan ... now this is my conundrum .. can't quite remember whether I had a double pan, and brother seems to have thrown my mums out. Think I used to make it in a single pan, but taking care to do things gently, otherwise could finish up with scrambled eggs. Makes about 2 - 1 lb jars (metric conversion available on request)

All recipes are similar, just varying amounts of the ingredients. Really easy and just love the fresh tang of the lemons. Eeeew, can't wait now.
 
Last edited:
katex said:
Yes, I could never sort out the difference either Lilly. I love it on hot cross buns.

Actually, on request, am going to make some this weekend, used to make it regularly years ago, and have had to go into my mum's recipe book she wrote out for my bottom drawer. (wonder if anyone has one now ?)

3/4 lb granulated sugar.
6 ozs. butter
4 eggs.
3 lemons.

Melt butter in pan, add sugar, grated lemon rind and lemon juice. See that your sugar is thoroughly dissolved, then add well beaten eggs and keep stirring 'till mixture thickens. Pour into warm jars and cover whilst still warm.

Recommends to be made in double pan ... now this is my conundrum .. can't quite remember whether I had a double pan, and brother seems to have thrown my mums out. Think I used to make it in a single pan, but taking care to do things gently, otherwise could finish up with scrambled eggs. Makes about 2 - 1 lb jars (metric conversion available on request)

All recipes are similar, just varying amounts of the ingredients. Really easy and just love the fresh tang of the lemons. Eeeew, can't wait now.
Click to expand...


Bet my mum makes it better like.
 
Katex just put the pan in a larger pan with water in it(like a bain marie)....it will slow down the cooking, but prevent the eggs from cooking too quickly.
Does that make sense?
 
MargaretR said:
Why all this subterfuge - you think we don't know?
Click to expand...

Of course I know that you know Margaret that Planetsusie is my daughter (bet you have been P.M'ing each other like crazy) .. so ? Having said that I am not another TD. Kids have to stride out on their own.
:rolleyes:
 
Last edited:
You must log in or register to reply here.
Back
Top