Lemon Cheese

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Recipe by: Phoebe

"This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen."

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15 m servings 143 cals

Original recipe yields 20 servings (2 cups)

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3 lemons
1/3 pound butter

1 3/4 cups white sugar
5 eggs, beaten
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Directions

Prep
5 m
Cook
10 m
Ready In
15 m

Grate the zest of 2 lemons; squeeze juice from 3 lemons.
Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.