LEMON CURD AND CHEESECAKE.

Star (Christchurch), Issue 17854, 24 May 1926, Page 11

LEMON CURD AND CHEESECAKE.

Lemon Curd. -To three-quarters of a pound of loaf sugar add the juice of two large lemons and the rind of one grated on the sugar, 3oz butter, and the yolks of three eggs. Boil the whole over a slow fire until of the consistency of honey, stirring it gently all the time to prevent it from burning. Pour into clean jam jars to keep until required. Lemon Curd (No. 2).—Half a pound of castor sugar, 3oz butter, two lemons, two sponge finger biscuits, three eggs. Grate the lemon rind on to the sugar, and work the two together till the sugar is quite yellow. Put the mixture in a saucepan with the butter and eggs slightly beaten, and the crumbled biscuits, stir gently till the mixture thickens and becomes like honey, then pour into jars and tie down closely. It will keep for some time if stored in a cool place. Both these recipes make excellent lemon cheese which may be put into some pastry cases or spread on bread and butter for the nursery tea-table. Welsh Cheesecake.—Quarter of a pound of raspberry jam, 2oz butter, 2oz flour, 2oz castor sugar, 1 egg, grated rind of half a lemon, puff pastry. Line one dozen patty pans with puff* pastry and put a teaspoonful of jam in each. Cream, butter and sugar; add the egg and beat well, then stir in the flour and grated lemon rind. Divide this into the patty pans, and bake in a hot oven for fifteen minutes until a golden brown. Sift some sugar over them. Almond Cheesecakes.—Pound 4oz sweet almonds, and 5 bitter almonds with a little orange-flower water, after having blanched them; and the yolks and whites of three eggs and 41b’powdered sugar; beat well together; add 41b butter melted, nearly cold, nutmeg, a dash of lemon juice and a little orange-flower water if necessary, mix the ingredients thoroughly and bake in patty pans lined with puff paste.