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MrsWW

Lemon Curd

12oz granulated sugar, 4oz unsalted butter (diced), 4 large lemons - juice and zest of, 4 large eggs.

Put the whole lot into a heatproof bowl above a pan of simmering water and keep stirring with a wooden spoon until the butter/sugar have melted and then keep stirring some more until it coats the back of your wooden spoon.

When thickened, pour into warm sterilised jars and seal.  Allow to cool and then keep in the fridge for up to three months.

Try it - so simple, but so delicious  
lottie

I love fruit curds,a good use of extra eggs  but if you don't want to stand stirring for ages[although classically the best way] you can make it in the microwave or a slow cooker very succesfully.
MrsWW

Oooh, do tell me more about the microwave and slow cooker methods please, although I did find the stirring quite therapeutic.
Seabird

The microwave recipe is already in the OTG recipe book Mrs WW. It's SO easy - I use it all the time. I think it might be under lemon cheese
MrsWW

Thanks Seabird  
kaz

Here's the link

http://overthegate.myfreeforum.org/sutra39462.php#39462
MrsWW

Thanks Kaz - may well give that a go - I would be concerned about forgetting to stir it though, leading to lumpy bits.

I'm very pleased with my efforts from today - now need to conjure up a dessert for my Mum's birthday meal - I do have an idea forming . . . .  will report back in a couple of weeks.  
lottie

Slow cooker lemon curd

 100gr butter
 450gr caster sugar
 4 lightly beaten eggs
 grated rind and juice of 4 lemons
preheat slow cooker on high for 20 mins. Heat butter in saucepan and add lemon juice rind and sugar,heat gently stirring until sugar dissolves. Allow to cool.Stir eggs into cooled mixture and pour into 2pt basin/container and cover with foil.Stand in slow cooker and pour round enough boiling water to come halfway up the sides.Cook on low for 3-4.5 hrs[depends on cooker] the mixture should then be thick and allow to cool.
MrsWW

 Lottie
lottie

p.s. If you grow gooseberries try making gooseberry curd when they are in season---gorgeous with a little cream as an instant fool---pity I can't eat it on my diet.
MrsWW

I don't grow goosegogs but am tempted to buy some when the season is here just to have a go.  Thanks for that.

Have been wondering if orange curd could be done in the same way or if it would be too sickly?
midlandsman

Marrow curd is also good and a great way to use up all those spare marrows.
MrsWW

midlandsman wrote:
Marrow curd is also good and a great way to use up all those spare marrows.


Ooooh, do you have a recipe please?
lottie

Orange curd is made like lemon curd---I like it but my o.h. much prefers lemon---all personal taste in the end. Lots of the preserving books have various fruit curd recipes---the drawback is it doesn't keep like jam,at least we can buy oranges and lemons all year round but the other fruit curds[like the marrow and berry curds] have to be seasonal.
midlandsman

No problem. I based mine on this recipe:

http://www.gardenstew.com/about920.html

However, I used:

2 lb marrow flesh
2 lb sugar
Juice and grated rind of 4 large lemons
6 oz butter

Even so it was still very sweet, so you may want to reduce the sugar slightly. By the way, it's superb when it's still hot.
MrsWW

Thanks midlandsman  

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