Mums Lemon Cheese Spread No Eggs Food

EASY EGGLESS LEMON CURD

Steps:

• Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.
• Mix sugar, cornstarch, and salt in a small saucepan.
• Add milk, lemon juice, and lemon zest; mix to combine.
• Heat on low heat, while constantly stirring with a wire whisk until the mixture thickens, starts to bubble, and coats the back of a wooden spoon. NOTE: If the curd isn't thickening, turn up the heat and constantly whisk.
• Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.
• Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

LEMON CHEESE

Steps:

• 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.

NANA'S LEMON CHEESE (LEMON SPREAD) FOR MICROWAVE

Steps:

• Note about lemon rind: use only the yellow part of the rind. The white part can be bitter.
• Place all ingredients in large microwave safe bowl and mix lightly. You may want to cover lightly with a lid.
• Cook on high for 4 minutes.
• Stir and cook on high for a further 4 minutes.
• Stir again and let cool for a while.
• Put in small jars and place in the refrigerator.
• OR -- give one to a friend. (-:.
• This is a truly SUPERB spread! Thanks Nana. (-:.

VERY EASY, NO BAKE LEMON CHEESECAKE

Steps:

• Put some plastic kitchen wrap along the bottom and sides of a cake tin with plastic coming out over the sides.(So you will easily be able to lift cake out of tin when prepared).
• Mix base ingredients in a bowl, then press biscuit mix into the bottom of cake tin.
• Whip cream.
• Beat all filling ingredients except cream together until smooth, then fold in cream.
• Put filling into cake tin on top of base. Freeze for a few hours. When cake is hard pull out of cake tin. leave at room temperature for a few minutes then eat.
• Optional lemon topping.
• Heat and mix together a jar of lemon jam with some sugar and lemon juice in a saucepan. Put as much of each ingredient until you like the taste.When sugar has dissolved take off heat,let cool for a while. When cool spread topping on top of frozen/semi frozen cheesecake with a spoon and wet knife. Freeze cheesecake again for topping to harden.