lemon curd - anyone got a good recipe

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lemon curd - anyone got a good recipe
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welsh veg grower

Joined: 23 Jan 2009
Posts: 2030
Location: here today but tomorrow...

Posted: Fri Oct 02, 09 8:49 pm Post subject: lemon curd - anyone got a good recipe

I want to make lemon curd, hate it myself but OH loves it and we have loads of eggs and the lemons were 5p each yesterday !!! but only found recipes that say keeps in fridge for a week. He used to get his lemon curd form a lady in his old office, we supplied eggs and in return got a jar or two of lemon curd, I know it lasted longer than a week or two both before and after it was opened.

Suggestions please

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Fri Oct 02, 09 9:02 pm Post subject:
There's an article in the Articles section of DS. How to Make Lemon Curd as roadtested by various other Downsizers

welsh veg grower

Joined: 23 Jan 2009
Posts: 2030
Location: here today but tomorrow...

Posted: Fri Oct 02, 09 9:15 pm Post subject:

gil wrote:

There's an article in the Articles section of DS.
How to Make Lemon Curd

as roadtested by various other Downsizers

cheers, I look in the recipes bit but didnt find one.

I'm a bit slow tonight

VSS

Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales

Posted: Sat Oct 03, 09 10:37 am Post subject: Lemon curd

This is Tim's mum's recipe. Easy to make and keeps pretty well. I have kept unopened jars in the fridge for several months and it was fine on opening. Would recommend eating in a week after opening, so put in little jars - I use second hand horseradish jars.

5-6 oz butter
14oz gran sugar
4 lemons - juice and zest
4 whole eggs
4 egg yolks

Slowly melt all the ingredients except the eggs in a pan.
Cool and add the beaten eggs and yolks.
Put in a small casserole dish and put the lid on. Stand the dish on a tea towel or similar in a roasting tin. Put water in the roasting tin. Place in a very low oven ( i put mine about halfway down the rayburn oven when it is one idle). Stir every 20 minutes or so until thick.
Put in the jars and close lids while hot.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Mon Oct 05, 09 5:58 pm Post subject:
I use the Delia recipe and freeze it into small batches. https://www.deliaonline.com/recipes/main-ingredient/lemon/lemon-curd.html It makes a delicious lemon curd. I have also tried it with grapefruit and it turns out really quite yummy.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Oct 05, 09 6:58 pm Post subject:
It freezes really well (even in cakes, which you're not supposed to) I use the Delia one, but with much less sugar. I like it to zing.

Dogwalker

Joined: 20 Mar 2007
Posts: 1231
Location: Mid Wales

Posted: Mon Oct 05, 09 7:04 pm Post subject:
Ask Mochyn for her recipe, she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality. Thanks Mochyn.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Oct 06, 09 8:10 am Post subject:
I use light brown sugar in the Delia one... also helps cut the sweetness.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Tue Oct 06, 09 5:11 pm Post subject:

Dogwalker wrote:

Ask Mochyn for her recipe,
she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality.

Thanks Mochyn.

This is my recipe: it wond first at Llanfiar and llanfyllin shows this year.

6 lemons
6 medium eggs
6 oz butter
12oz sugar

melt together the butter and sugar with the lemon juice and the zest of the lemons in a bowl over boiling water. I strain the juice so there are no pips. The SLOWLY stir in the beaten eggs (I starin those too, but that's not necessary) and keep stirring until the mixture starts to thicken: this is most noticeable around the edges.

Get it into sterilized jars as quiskly as you can and cover. It keeps for at least 3 weeks, but this is a reduced sugar version (more lemon flavour though) so it doesn't keep as long as the usual WI recipe which has twice as much sugar. I'm sure it freezes though.

You can use oranges instead or half and half for St Clement's curd. Or limes. Or any citrus!

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Tue Oct 06, 09 5:28 pm Post subject:

mochyn wrote:

Dogwalker wrote:

Ask Mochyn for her recipe,
she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality.

Thanks Mochyn.

I'm going to print this and pin on my "to do when I have time" list.
Proper lemon curd is heaven.

EV

cqueenie

Joined: 26 Jul 2009
Posts: 707
Location: Shetland

Posted: Sun Oct 11, 09 6:42 pm Post subject:

mochyn wrote:

Dogwalker wrote:

Ask Mochyn for her recipe,
she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality.

Thanks Mochyn.

Made the recipe this afternoon, on bowl licking its delicious, just one question, how long did it take to thicken?

Thanks in advance!

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Sun Oct 11, 09 7:57 pm Post subject:

cqueenie wrote:

mochyn wrote:

Dogwalker wrote:

Ask Mochyn for her recipe,
she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality.

Thanks Mochyn.

Made the recipe this afternoon, on bowl licking its delicious, just one question, how long did it take to thicken?

Thanks in advance!

I can highly recommend Mochyn's Lemon Curd.

Mochyn kindly gave us a jar on Friday and we didn't get very far down the M6 before dipping into it with a wooden ice cream stick - the only thing to hand other than a finger!

EV

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Oct 11, 09 8:12 pm Post subject:

Haven't made this for ages, but this is how I do it.....

Delia's recipe - grated rind and juice of 1 large juicy lemon, 75g of caster sugar, 2 large eggs (beaten), 50 g unsalted butter. Melt it all together in a bowl over hot water until it thickens, stirring occasionally, and then pour into sterilised (in the dishwasher) jars. Keeps for a week in the fridge, and freezes well.

I have made this recipe a lot, and tinkered accordingly. I usually use:

sieved juice (only) of 2 medium lemons, 40g any sugar lying around, 2 large eggs (beaten and sieved) and 50g of salted butter. Pootle round the kitchen stirring occasionally till its done. I don't like bits in my curd!

I eat it with a spoon from the jar, spread on white bread, in little fairy cakes (which also freeze well) and in a swiss roll with marscapone cheese. Need to try an icecream with it too. Yum yum!

vegplot

Joined: 19 Apr 2007
Posts: 21301
Location: Bethesda, Gwynedd

Posted: Sun Oct 11, 09 9:21 pm Post subject:

earthyvirgo wrote:

cqueenie wrote:

mochyn wrote:

Dogwalker wrote:

Ask Mochyn for her recipe,
she gave me a jar when she visited yesterday don't think I'll need to worry about it's keeping quality.

Thanks Mochyn.

Made the recipe this afternoon, on bowl licking its delicious, just one question, how long did it take to thicken?

Thanks in advance!

We?

All I heard was a popping noise following by some slurping then some soft moaning a porn star would be proud of.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Sun Oct 11, 09 9:22 pm Post subject:
Is there any left?

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