Nanas Lemon Cheese Lemon Spread For Microwave Recipes
NANA'S LEMON CHEESE (LEMON SPREAD) FOR MICROWAVE
Lemons are a kiwi favorite. This simple, yet stunning, lemon spread is divine over hot scones, toast, or muffins. Use nice, juicy lemons with a bright yellow rind. A special thank you to Nana for sharing her recipe.
Provided by Island Gurl
Categories Lemon
Time 13m
Yield 3-4 small jars, 3-4 serving(s)
Number Of Ingredients 4
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. (-:.
Nutrition Facts : Calories 993.9, Fat 34.4, SaturatedFat 20.5, Cholesterol 222.3, Sodium 268.7, Carbohydrate 182.3, Fiber 6.8, Sugar 166.8, Protein 6.2
LEMON CHEESE
This recipe came over with my grandmother from England. It is great as a spread on toast, or use for filling in frozen pre-baked tart shells....top with whipped cream for a quick and easy dessert for unexpected guests.
Provided by Northern_Reflectionz
Categories Lemon
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the juice of the two lemons and the sugar.
- Grate about a tablespoon of lemon rind and add.
- Bring to a boil in a pot.
- Beat the 3 eggs til thickened.
- Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
- Continue adding the hot lemon mix until it has all been added.
- Take care to add it slowly so as not to curdle the eggs.
- Cook on low heat until mixture is thickened.
- Remove from the heat and add vanilla and butter.
- Mix.
- Place in a sterilized jar and refrigerate immediately.
LEMON CHEESE
This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen.
Provided by Phoebe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 19.4 g, Cholesterol 62.8 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 61.6 mg, Sugar 17.6 g
LEMON CHEESE
This is the starter recipe in the book "Cheesemaking Made Easy" by Ricki and Robert Carroll. It is a wonderful book with helpful hints and tips. I've made the cheese twice. It was great the first time. The second time I must have made a mistake. This will make a spreadable cheese with a light lemon flavor. The yield is a guess. Store in the refrigerator for up to a week (that I can vouch for) in a tightly sealed container. Though the whey is nutritious, I can't help you with a recipe for it. NOTE: Though the authors don't say this in this 1982 book, don't use lactose free milk for cheese making.
Provided by dogsandwoods
Categories Spreads
Time 1h30m
Yield 5 ounces, 6 serving(s)
Number Of Ingredients 2
Steps:
- In a double boiler, heat the milk to 100 degrees F.
- Remove from heat and remove the milk pan from the water pan.
- Add the lemon juice. Stir well.
- Leave the milk/lemon juice sit for fifteen minutes. You can see the stringy curd appear and you'll see the whey form.
- As that is sitting, prepare a colander by lining it with a sterilized piece of cheesecloth; set the colander inside of a larger bowl or pan to collect the whey.
- Gently ladle the curds into the cheesecloth with a slotted spoon or ladle.
- Tie the four corners of the cheesecloth together.
- Hang the bag of curds over a bowl for an hour.
- Your cheese will be ready to eat.
Nutrition Facts : Calories 47.8, Fat 2.6, SaturatedFat 1.5, Cholesterol 8, Sodium 31.9, Carbohydrate 3.6, Sugar 4.2, Protein 2.6
LEMON YOGURT CHEESE OVER SUMMER FRUIT
From a grocery store flier for National Dairy Month. Cook time is the refrigeration time. When I made mine, I made the mistake of using a blended yogurt and very little separated out. It still tasted good, but next time I'll make sure I pick a brand that separates better.
Provided by Marg CaymanDesigns
Categories Sauces
Time 6h10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
- Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
- Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.
Nutrition Facts : Calories 49.5, Sodium 0.1, Carbohydrate 12.9, Fiber 0.1, Sugar 12.6
SOLO MICROWAVE LEMON CHEESE AND BROCCOLI
Make and share this Solo Microwave Lemon Cheese and Broccoli recipe from Food.com.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat the butter in a 2 cup microwave safe dish until melted (about one minute) Add cheese, pepper, and lemon juice and microwave on high for two minutes.
- Then remove and stir until the cheese is melted.
- At the same time as you are finishing the cheese, place the broccoli florets on a microwave plate and cover with a damp paper towel.
- Microwave on high for 2 minutes.
- Remove towel and pour cheese over the broccoli.
Nutrition Facts : Calories 510.2, Fat 39.7, SaturatedFat 24.9, Cholesterol 103.1, Sodium 1911.7, Carbohydrate 17.6, Fiber 0.4, Sugar 9.9, Protein 24.8
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