Lemon Cheese

WillowTheWhisp · 01-11-2004, 10:09

I haven't had any for years but suddenly felt the urge on Saturday.

Could I find any on Accy market? No!

What's happened to the good ol traditional lemon cheese like my granny used to make? I don't mean the stuff you can buy in supermarkets which is somehow greasy and not at all the same thing. I mean the stuff which crystalised round the top of the jar when you'd eaten half of it. Does anybody make it any more?

Acrylic-bob · 01-11-2004, 10:37

What about trying the outdoor market at Blackburn. there is a stall there that does all sorts of herbal things, they also sell sarsapirilla extract, mmmmmmmmmmmm. ooops, sorry I was off in a dream there, remembering the sarsapirilla beer my Grandmother used to make. Sharp, sweet and vaguely soapy. I can taste it now.

entwisi · 01-11-2004, 12:43

Do the ladies on the Cheese/Biscuit stall not sell it? Anyway its easy enough to make yourself, get that pan on girl!

Lemon Curd Recipe:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.

Makes 1 1/2 cups (360 ml).

If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Ian

entwisi · 01-11-2004, 12:46

Oh I forgot to mention, those on Atkins can use granulated Splenda instead of Sugar and it comes out lovely.(Obviously don't use weight with Splenda as it weighs nowt, about 1 cup full is fine.

Busman747 · 01-11-2004, 17:25

Quote:

Originally Posted by entwisi

Oh I forgot to mention, those on Atkins can use granulated Splenda instead of Sugar and it comes out lovely.(Obviously don't use weight with Splenda as it weighs nowt, about 1 cup full is fine.

Sounds good entwisi..............but you didn't give microwave instructions!

rockrabbit · 01-11-2004, 17:48

i used to love going that stall on blackburn market my mum and gran used to take me there as a kid for the sasparella beer or however you spell it does nolans not sell lemon cheese on accy market, the cheese stall used to but dont know if its still there

Margaret Pilkington · 01-11-2004, 18:30

Doesn't Greenwoods Cheese Stall on the inside market sell it any more?????
If not.....Aldi sell a luxury lemon cheese which is lovely...... not too stiff..... honey consistency. Lovely on a toasted teacake mmmmmmm!

WillowTheWhisp · 01-11-2004, 19:34

I looked on the outside cheese stall and it was just the stuff I don't like, the supermarkety kind. Same with Greenwoods, although we did get a nice slab parkin there so that temporarily made up for the lack of lemon cheese.

I'd forgotten the stall on Blackburn market. Was planning a trip to Blackburn tomorrow but it isn't market day. Oh well, there's always Saturday. I'm there every Saturday unless I'm somewhere else like Carnforth.

Bazf · 01-11-2004, 20:01

I'm there every Saturday unless I'm somewhere else like Carnforth.

Maybe you need more then Lemon Cheese to help you

I'm here everyday unless I'm somewhere else.

WillowTheWhisp · 01-11-2004, 20:23

...................

Sparkologist · 01-11-2004, 20:29

Please don't quote me, Willow, But I think they sell Lemon Cheese at Booth's Supermarket in Clitheroe. I have always found that you stand a better than average chance of purchasing quality food from Booth's than places like Asda or Tesco.

lettie · 01-11-2004, 20:33

Oooh, this thread is making my mouth water. I love Lemon Cheese and haven't had the real stuff for years. Last time I had some I actually made it......

and thats a bloody miracle as I don't do cooking. Next time you are at Booths Sparky please get me a jar.

WillowTheWhisp · 01-11-2004, 21:00

Even if they call it lemon cheese if it's in a supermarket it won't be like the home made stuff. It has to have preservatives of some kind. The sort that I mean off the market goes all crystaline and sugary round the edges if it's left. Or if it's left too long it goes off. Not that it ever gets that far round me!

pendy · 02-11-2004, 15:10

You can get lemon curd, lime curd and orange curd at Ossy Mills. I have to drag the stuff back to London in regular batches - he says it's really good. I can't stand the stuff!

WillowTheWhisp · 02-11-2004, 16:03

Hmmm, the problem is that it's still the stuff with preservatives in and is kind of slimy in comparison with the home-made type.

Blackburn 3 day market was closed today so I didn't get chance to check there. There was none on Accy market again when I got back.