| Archive for Downsizer For an ethical approach to consumption |
| welsh veg grower |
lemon curd - anyone got a good recipeI 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 |
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| gil |
There's an article in the Articles section of DS.
How to Make Lemon Curd as roadtested by various other Downsizers 
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| welsh veg grower |
cheers, I look in the recipes bit but didnt find one.  I'm a bit slow tonight
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| VSS |
Lemon curdThis 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. |
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| Shan |
I use the Delia recipe and freeze it into small batches.
http://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. |
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| wellington womble |
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 |
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. |
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| Shan |
I use light brown sugar in the Delia one... also helps cut the sweetness.
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| 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! |
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| earthyvirgo |
I'm going to print this and pin on my "to do when I have time" list. Proper lemon curd is heaven. EV |
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| cqueenie |
Made the recipe this afternoon, on bowl licking its delicious, just one question, how long did it take to thicken? Thanks in advance! |
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| earthyvirgo |
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 |
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| wellington womble |
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! |
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| vegplot |
We? All I heard was a popping noise following by some slurping then some soft moaning a porn star would be proud of. |
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| judith |
Is there any left? |
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| vegplot |
I haven't looked in the fridge tonight. |
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| lowri |
This is a good recipe and keeps for ages in fridge (like weeks and weeks!!)
Put half a pound fresh butter and 1 pound fine white sugar (I only ever have gran.) in a double saucepan (or similar). Boil till they have melted together. Grate the rind of 2 lemons into a cup and pour the strained juice of 3 lemons into another. Stir the lemon rind into the butter when they are quite melted. Add the lemon juice and finally 3 eggs, well beaten and strained. Cook slowly until the curd thickens. It never fails!
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