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Lemon Cheese

When I was growing up, my mom used to occasionally pick up a jar of Nabob Lemon Cheese at the grocery store. She would use it in tarts and sweet buns, and we loved it on toast. They quit making Lemon Cheese and we were left with Lemon Spread. We bought one jar of that, and we never bought another. From then on, my mom made Lemon Cheese, or Lemon Curd if she needed a nice Lemon flavour.

For the butterhorns that I just posted, I whipped up a small batch of Lemon Cheese. I made one cup, if you prefer, you can double this recipe and store it in the refrigerator for one week or freeze it and thaw it in the refrigerator. The recipe I use now, can be found in the Better Homes and Gardens Cookbook. . .which claims to be the # 1 Cookbook since 1930. . . I made a half recipe and that is how I will post it here.

Lemon Cheese
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • the finely shredded peel of one medium sized lemon
  • the juice of one medium sized lemon. . . 3 tablespoons
  • 3 tablespoons water
  • 3 beaten egg yolks
  • 1/4 cup butter. . cubed
  1. In a small saucepan stir together the sugar and the cornstarch.
  2. Stir in the lemon peel and the lemon juice and water.
  3. Cook and stir over medium heat until it has thickened and is bubbly.
  4. Slowly pour a wee bit of the hot lemon mixture into the bowl where the beaten egg yolks are. . .stir with a small whisk.
  5. Slowly add a little more until you have added about half of the hot mixture. If you do this the opposite way, the cold eggs into the hot mixture, you will have scrambled eggs ala lemon sauce, so a little hot into the cold egg yolks.
  6. Add all the egg mixture into the remaining hot mixture and continue to cook a few minutes. . .continue stirring the whole time.
  7. Remove from heat and add the cubed butter and stir well until smooth and glossy.
  8. Cover the hot lemon cheese with plastic wrap . Put the plastic wrap against the surface of the lemon cheese to avoid condensation forming.
  9. Allow to cool and refrigerate.


  1. in the mennonite cookbook, i have followed a recipe for lemon buns which would be similar to your butterhorns and even made my own filling. i loved them, but for the first time in my family's history, the kids tell me lemos should be sour and not sweet, could i make it with something else.....darn, now i have to wait for someone else to make you deliver...=}

  2. Oh Lovella , I remember lemon cheese so well. It must have been a phase our mothers went through. I even had it in my sandwiches for pete sake.
    Hope you are enjoying the wind and the rain.

  3. Lemon Cheese....THIS is a handy recipe for all sorts of future 'inventions'...thanks Lovella

  4. I think I got my last jars of lemon cheese in the States last year. Good to have a handy back up recipe of home-made!

  5. I just found your blog. I must say I really enjoy it!! All these recipes are wonderful. I grew up in a mennonite community in NY. A lot of these recipes remind me of that time.

  6. Lemon cheese..I think I'll have that straight, who needs a bun with it??

  7. the way...hope the readers notice those wonderful looking egg yolks there...fresh farm eggs no doubt?!

  8. Vic walked by when I had your lemon buns on the screen and he said , "Hey! give me one of those !"
    Charlotte has a good idea...couldn't you figure out some kind of delivery service ?

  9. Oh I can taste it now...yummy! Thankds for the recipe. I kow what you mean about the purchaces lemon spread. Kathy

  10. I absolutely LOVE LOVE your blog! I have already printed a dozen recipes. I'm on a diet though and this won't be so good for it-LOL! I gave you the Uber Amazing Blog Award-come to my blog and get it!
    Jolly Mom


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