I have piles of beautiful lemons. So I decided to make the lemon cheese (lemon curd).
This is how Mum’s recipe, scribbled down in 1981 read. It is certainly spotty and dog eared and up for interpretation.
- juice of 8 lemons
- sugar to taste
- 1 oz butter
- 1 tblsp cornflour
- 2 eggs, whipped
- Make in double boiler or on low heat. 7 minutes. stir carefully. Hmm
Today I am taking some of this lemon cheese and I shall make a lemon cake, so stand by. Hairy MacLairy was put in with Mama exactly 5 months ago. So we should be watching for signs of something stirring from now on. Nothing stirring so far. 
Mama as you know is a Suffolk and they are shaped like a skinny bell jar, straight, like an empty toilet roll, this belly bulge only happens when she is pregnant. But I think we still has a ways to go. Her udder is not dropping yet either. Ah well. I am sure she will wait for the rottonest weather. I have to stop staring at her. Willing her to look pregnant. It is like watching grass grow.
Hairy is getting fat from stealing all the good extra feed that we give pregnant ewes in their last month, plus getting too rough with Mama, so it is time for him to go into his own pen today. No-one will be pleased and there you are.
Last night we had a big lightening storm and rain. The thunder was so loud and so long that it was percussive and the little house on the prairie shuddered with each smashing rumble. Amazing that sound can shake a house. It was warm enough to have my bedroom window open so I could hear the beautiful rain. The lightening flashed for ages and even with closed eyes I could see it. I love thunder and lightening. All John’s rain barrels will be filled to overflowing. We will have to go around today and empty them because when they freeze, the barrels may split. However the cow’s heated water troughs have water spouts, so they will be full too. One less job for me today.
Now I am going to gather a few of those lemon skins and take them out to Daisy to have with her breakfast. She loves lemons. But I am careful not to give her too many at a time so as not to upset that lovely corn-free balance of stomach acids.
It is dawn and 46 degrees and that is our high. The weather site tells me that we will plummet back to freezing today, with the rain turning to snow. So all this water on the ground will freeze solid. That should be interesting! I shall keep the camera handy today.
Good morning.
c
The Kitchen's Garden 
110 responses to “Daisy loves lemons, she won’t get the scurvy”
I never thought of putting cornflour in lemon cheese – I suppose it saves on time as well as on egg yolks! My arms have nearly dropped off many a time from beating the mix over hot water. It just seems to take hours to thicken. Next time, cornflour, thanks to C’s mum..
You know Mum and her shortcuts. She did not like to waste time on things. She liked to get right to the eating bit! c
How amazing that Daisy likes lemons (though why not), I’ve had cats that like curry, crisps and even coffee! That lemon curd looks delicious 😉
Nothing wrong with Daisy, our cat is mad about olives!
That is so amazing, i have a cat that hunts my coffee cup too!
How funny that she likes lemons! She and Hairy will miss each other, how sad. I was only thinking today that I needed to dig out a recipe for lemon curd as our tree is groaning with lemons and I can´t keep up with using them. I love it on freshly baked bread but am looking forward to seeing what you do with yours 🙂
Love to see your recipe too! And yes I need to bake today!! c
Very nice. I love lemon curd.
I love it hot, on buttered bread, too strange! c
Strange? Sounds insanely delicious to me!!!
Do you store your curd in the fridge? I ask because I noticed that neither jar is filled to the top.
I have never bothered to make it to store. It just goes in the fridge to eat asap. In Mums day she would make a batch as a treat and we pretty much ate it on the day! c
I’m wondering if this would work with Stevia as a sweetener so P could eat it. Do you add a lot of sugar? Is see ‘to taste’ but roughly how much do you add in this batch?
In actual fact Marilyn you do not need to panic about sugar if you keep it in the fridge and eat it up within a few days. I have used honey in the past. Can Mr Misk eat honey? This time was half sugar, half honey. I do not treat lemon curd as a preserve so I don’t use sugar to keep it. I like it sour so I do not sweeten much. For me that is three tablespoons sugar and two honey. I like it zingy. The thickening comes from the eggs and cornflour.. Give it a try and let us know. c
Aah yes, those exact measurements of “to taste” – know them well! I hope Mama plays along and times her lambs birth for the warmest winters day, oh and one where you have loads of extra time on your hands – not too much to ask is it? I too love a good thunder storm but where we live they are very few and far between so please do enjoy the next one for me too.
Good Morning Celi, have a happy day.
🙂 Mandy
Wouldn’t that be wonderful, a nice warm early spring day please with some sun to warm the new wee bodies! No wind! c
Good morning, well fancy Daisy liking lemons. I love them too as they are such a versatile ingredient. It has been an age since I made lemon curd so thanks for sharing this recipe as it tempts me to make a batch.
i am sure you have a lovely recipe too.. c
I am embarrassingly GIDDY about the fact that you’ve put a recipe for lemon curd on your website. I love the stuff and have always considered it too mysterious to actually make. But I see that it’s probably doable, even by me!! YAY! Any sheep that loves lemons is a friend of mine.
It is doable for sure. As usual mums recipe shortcuts everything! But it is still very tasty.. c
If I ever visit the Midwest, can I come meet you and the Farmy? It seems like such a wonderful place and you such a special person.
Of course honey, wait for the lambs and calves though then we will be really rocking. c
Good Morning C,
I can wait to try the recipe, my 10 year old loves anything lemon.
Morning LaTrice. That is fantastic that your 10 year old loves lemons, they are great brain food! c
Quick question: Is corn flour the same as corn starch?
yes, exactly the same! good question too.. c
known as Maizena in France
MMMMMMMmmmmmmmmm……..lemon curd. 😀
MMMMMmmmmmm.. c
Well, that looks delish…. but a very different recipe from the one I have used. Like Viv I have made it with egg yolks. Your’s sounds a tad healthier….
How I did it….
4 large lemons
1 lb (450 g) caster sugar
6 eggs separated
4 ozs (112 g) butter
Method:
Wash the lemons and zest the rind from two of them. Halve and and squeeze out the juice, removing any pips.
Put the juice and zest, beaten egg yolks and other ingredients into a double saucepan on low heat and heat gently until all the sugar has dissolved.
Continue cooking until the mixture thickens.
Turn into hot clean jars and seal at once.
Thank you, this recipe makes much more sense. c
Mmmmmmmmmmmmmmmmm lemon curd! (sounds so much better than lemon cheese) t
Mum always called it lemon cheese, but curd sounds so much more wholesome.. c
Both sound ever so much nicer than the commercial brand’s label that I used to see (until, I suspect, somebody filled them in on the Problem with their typography) where the C of Curd in the font they used because it was pretty and quaint appeared exactly like an uncial T. I could never bring myself to buy the brand, nor to pass the shelf without sniggering loudly! So immature. 🙂
Oh dear! I can see how that would cause a smirk! c
i love lemon curd and i bet daisy’s breathe smells good….or not!
actually at the risk of sounding quite batty – Yes daisy’s breath smells very good. c
I love, love, love lemon curd. I can’t wait to see the cake you whip up with it. Yum!
morning Kristy, yes it will be an interesting experiment.. c