Lemon Cheese

Without Certo

 

 

 

1 lb Castor Sugar

4 oz Fresh Butter

4 Lemons

5 Eggs

 

 

Grate the rind from the lemons very thinly after washing.  Beat the eggs.  Put the eggs, lemon rind, juice and butter with the sugar into the top of a double saucepan.  Stir until the sugar has dissolved, and the mixture cooks and thickens.  If a double saucepan is not available, a stone jam jar standing in a deep saucepan of water can be used.  Care must be taken to avoid boiling the mixture.  Strain into small sterilized pots and cover immediately.

N.B. As home-made lemon cheese contains a liberal proportion of eggs, it should be made in small quantities only and should be kept for only a short time.

 

 

Lemon Jelly

 

 

¾ Breakfast Cup of Lemon Juice

(3 Lemons)

2 lbs 10 oz Sugar

¾ pint Water

1 bottle Certo

 

 

1.         Add juice to grated rind and let stand for 10 minutes.

 

2.         Press through a fine cloth.

 

3.         Measure the sugar and juice into a large preserving pan and mix.

 

4.         Bring to the boil over the hottest heat and at once add Certo, stirring

constantly.

 

5.         Bring to a full rolling boil and boil hard for 30 seconds.

 

6.         Remove from the heat.

 

7.         Skim, pot and cover in the usual way.