For a smoother texture, use a fine-mesh sieve to strain the lemon cheese after cooking. Adjust the amount of sugar to your liking, depending on the tartness of the lemons. A splash of Limoncello or a pinch of saffron can add an extra layer of flavor complexity. Ensure the bowl doesn't directly touch the simmering water, or you risk the mixture overheating and curdling.
Lemon Cheese
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING20 People
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VIEWS12
Brighten your palate with this luscious Lemon Cheese, a velvety spread perfect for elevating your morning toast, adding a zesty twist to crackers, or filling delicate tart shells. Its vibrant citrus flavor and creamy texture make it a delightful treat any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol63 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium62 mg
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Sugar18 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepZest two lemons finely, being careful to avoid the bitter white pith. Juice all three lemons, straining to remove any seeds and pulp. (Prep time: 10 minutes)
02
StepIn a double boiler or a heatproof bowl set over a saucepan of simmering water (ensure the bowl doesn't touch the water), melt the butter and sugar together over low heat, stirring occasionally until the sugar is completely dissolved. (Cook time: 5 minutes)
03
StepGradually pour the beaten eggs into the melted butter mixture, whisking constantly to prevent curdling. Then, add the lemon juice and zest. (Cook time: 2 minutes)
04
StepContinue to stir the mixture constantly with a whisk or wooden spoon until it thickens to the consistency of a smooth custard or hollandaise sauce. This may take 15-20 minutes. Be patient and keep stirring to ensure a silky-smooth texture. The mixture is ready when it coats the back of a spoon and a line drawn through it holds its shape.
05
StepRemove from heat and allow the lemon cheese to cool completely. As it cools, it will thicken further. (Cooling time: 1-2 hours)
06
StepTransfer the lemon cheese to sterilized jars. It can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
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Melody Flatleypouros
Jun 15, 2025This recipe is fantastic! The lemon cheese came out perfectly creamy and tangy. I used Meyer lemons, and it was incredibly fragrant.
Eloise Muellergutkowski
Jun 9, 2025Freezing works great! I made a big batch and froze it in small jars. It thaws beautifully.
Marcelo Weissnatstiedemann
Jun 5, 2025My first attempt curdled a bit, but I learned to keep the heat very low and stir constantly. The second batch was flawless!
Arely Rau
May 27, 2025I made this for a tea party, and everyone raved about it! It's so easy to make and tastes divine on scones.