Lemon cheese – Lemon freeze

Because I had some delicious lemon cheesecake the other day and wrote about it here, when I was looking through my mum’s old cookery scrapbook and saw a recipe which mentioned lemon cheese, I thought for a moment it was a variation on the cheesecake. It didn’t seem to make sense as the recipe included it among the ingredients – very curious I thought, and then realised what an idiot I am – of course, lemon cheese is lemon curd!

Is there a difference between lemon cheese and lemon curd? I think most people would say there isn’t. Here’s an interesting blog about it:


Back to my mum’s recipe scrap book. I’m guessing the recipes mentioning lemon cheese come from the 60’s or 70’s, not only because the measurements are only in ounces, but also they are for the sort of dessert which was popular then, much sweeter than we would like now. With a little adjustment of ingredients, they could still be to our taste!

Lemon freeze

  • 7 oz lemon cheese
  • 2 eggs size 3, separated
  • 3 tbsp condensed milk
  • 2 tsp castor sugar
  • 10 rich tea biscuits
  • whipped cream to decorate
  1. beat together the lemon cheese, egg yolks and condensed milk
  2. whisk egg whites until stiff, whisk in sugar then fold into lemon cheese mixture
  3. place 5 biscuits in the bottom of 1 lb loaf tin, pour in lemon cheese mixture and put remaining five biscuits on top. (It doesn’t say line with cling film but I would)
  4. freeze for 2½ – 3 hours until frozen, turn out and decorate with whipped cream (it would also be nice to have lemon zest or lemon peel shavings!)

It’s not a cooked dessert and has eggs in it, so if you’re nervous about that then maybe it’s not the recipe for you.


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