Lemon Cheese Ball Recipes

Steps:

• In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon zest, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours., Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers.

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.

Steps:

• Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm. Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

Steps:

• 1. In a medium bowl; mix the cream cheese, butter, sugar and lemonade mix using an electric mixer.
• 2. Refrigerate for 3 hours. When mixture is completely chilled, shape into a ball and roll in graham cracker crumbs. Serve on a platter with you favorite crackers.