Lemon Cheese

[Cybele]

Can anyone tell me the difference between lemon curd and lemon cheese please?

[ojread2]

As far as I am aware they are the same thing?

xxx

[POLLIANNA]

For some reason lemon cheese costs more than lemon curd. Thats about the only difference that i know of.

[BBWCHATT]

http://en.wikipedia.org/wiki/Lemon_curd

Says:
Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. The basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.

In late 19th and early 20th century England, home made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Modern commercially made lemon curd is still a popular spread for bread, scones, toast or muffins. It can be also be used as a flavouring for desserts or yoghurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the USA since the nineteenth century.

Home made lemon curd was usually made in relatively small amounts as it did not keep as well as jam, although nowadays larger quantities can be kept in the refrigerator or freezer. Commercially manufactured lemon curd often contains additional preservatives and thickening ingredients.

Lemon curd is different from a lemon filling or a custard in that it contains a higher proportion of lemon juice and zest which gives it a more intense, sharper lemon flavor. Unlike a custard, it is never eaten on its own. Also, lemon curd containing butter has a smoother and creamier texture than both lemon filling and custard; both contain little or no butter and use cornstarch or flour for thickening.

Variations also exist using different fruits such as oranges or limes. Lemon curd with Dutch liquer advocaat is also sold commercially.

[Cybele]

Hi OJRead and Pollianna,

Yes, I thought the same, but infortunately the local Flower Show won't allow Lemon curd to be entered ~ only Lemon Cheese. I thought that Lemon Cheese might be od a slightly thicker consistancy but how to obtain that difference is something I can't track down.

[Cybele]

Hi BBWCHATT,

Thank you for the very informative quote, but I am still in the dark about how to make the difference.

[spudqueen]

There are recipes for both on this page
http://www.blunham.demon.co.uk/Yorksgen/Recipe s/PreservesandJams/index.html#LemonCheeseRecip e1

[ojread2]

Good luck at the Flower Show if you are allowed to enter!

Either name you give it, it just isn't nice stuff too me LOL

ojx

[BBWCHATT]

http://www.bbc.co.uk/ww2peopleswar/stories/64/ a4439964.shtml

Lemon Cheese Curd

1 teacupful sugar
3oz marge/butter
2 eggs
rind of 1 and juice of 2 lemons

Put butter, sugar, lemon rind and juice in a saucepan or basin.
Beat eggs, put into saucepan or basin and stir quickly when butter has melted.
Cook for 20-30 minutes.

*************************************************

http://www.bbc.co.uk/food/recipes/database/lem oncurd_460.shtml

Lemon Curd
by Burrastow House Hotel

Makes 4-6 jars

4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar
Method

1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

[BBWCHATT]

http://www.country-flavour.co.uk/id1.html

http://www.hants.gov.uk/regulatory/tradingstan dards/jamcomposition.html

http://www.opsi.gov.uk/si/si1990/Uksi_19902085 _en_1.htm

http://www.thefreedictionary.com/lemon+cheese

http://www.thefreedictionary.com/lemon+curd

[BBWCHATT]

http://www.astray.com/recipes/?show=Old%20worl d%20lemon%20cookies

Lemon Cheese:

Mix together in saucepan

2 cups white sugar,
grated rind and juice of 3 large lemons,
large whole eggs (beaten),
1/4 tsp salt and
1/4 cup butter.

Cook over slow heat, stirring constantly until thick.

Yield: about 2-1/2 to 3 cups.

This can be sealed in jars to keep like jelly or will keep indefinitely in covered container in refrigerator. It can be used as topping for baked puddings, fillings for tarts and jelly rolls. From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett

[BBWCHATT]

Cybele - I spent hours researching this and for the life of me I can't find anything or anyone that shows or tells that there is a difference!

My suggestion would be to call the Flower Show people and ask them what they THINK the difference is!!! You never know what someone has gotten in their mind - and we might NEVER guess it!!!

If you can't get in touch with them - and if you wanted to be a bit sneaky, you could just make some lemon curd and LABEL it lemon cheese!!! My guess is since we can't find out the difference, no one else could either!!!

BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[vivandorron]

I don't know the difference, although the Old Lady in Chattanooga has really done her best to establish any variation between the items.

As there is a general opinion that they are the same; I go along with BBWCHATT and agree that you should make 'lemon curd' and label the jar 'lemon cheese'.

Best wishes...Ron.(a real lemon cheese.)

[equinedancin]

Hi - Greetings from the US. I don't know whether this is a cultural difference, but I have found several recipes for lemon cheese in recent months that are very different from lemon curd, in that the lemon cheese I know about is made with lemon juice and milk. I don't know whether this helps or not, as I have no idea what kind of lemon cheese the folks at the Flower Show have in mind.

I make lemon cheese by stirring lemon juice into fresh room temperature milk (2 or more lemons per quart, depending on size and acidity of the lemons). Then I allow it to set until the curd separates somewhat (usually overnight). Then I pour it through a cheesecloth lined colander, pull up the corners of the cheesecloth and hang for a half hour to 2 hours, depending on how soft or firm you want the cheese. Then put the cheese into a bowl or jar and refrigerate. Season to taste. Yum!

[neverenoughtime]

http://womensthoughts.co.uk/rooms/kitchen/305-The+Difference+between+Lemon+Curd+%26+Lemon+Cheese/

Having read this article in women's Thoughts, it would appear that there is no difference between either; they are one and the same

[Micronair]

There is no official difference, but at the age of 72, and having 'grown up' with it, Lemon Cheese has to me always implied a higher quality - normally using butter as a primary ingredient, whereas Curd was made from lesser quality ingredients.
I remember when youger, checking ingredients, because I too wanted to know the difference, as Lemon Cheese always tasted better (and cost more!)

[bandleader]

Lemon Cheese is made with butter
Lemon Curd is made with marg

[bandleader]

When I was in the grocery trade many years ago the lawful description of the two was.
Lemon Cheese had to be made with Butter
Lemon Curd had to be made with Margarine.