Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup lemon juice (from about 3 lemons)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice.
- In a small bowl, whisk together the cornstarch and salt. Add to the butter mixture and stir until combined.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 220
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 50mg
- Carbohydrates: 15g
- Protein: 5g
Dish Characteristics:
- Silky smooth and creamy
- Tangy and refreshing lemon flavor
- Perfect as a dessert sauce or spread
User Comments:
- "This lemon cheese is delicious! It's sweet, tangy, and creamy all at the same time."
- "I love how easy this recipe is to make. It's perfect for a last-minute dessert."
- "I've used this lemon cheese as a topping for cheesecakes, pancakes, and waffles. It's always a hit!"
Special Precautions and Tips:
- If the lemon cheese starts to separate, remove from heat and whisk in 1 tablespoon of cold butter at a time until it comes back together.
- To make a thicker lemon cheese, cook for longer or add more cornstarch.
- To make a thinner lemon cheese, cook for less time or add more lemon juice.
