The Poultry Keeper

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

I did find a recipe for lemon curd in a mag but now can't find it (typical!) so I have borrowed this one from the bbc website. In the recipe I found it said you could use 4 eggs or 8 yolks which made it perfect for making on the same as merigue.

Ingredients
4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar

Method
1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

Seems really easy but I will make it in next couple of days with just yolks and report back!

poultry poofs · Posted: Sun Apr 17, 2005 12:19 pm Post subject:

sounds right ....I haven't had that for years....send some round or send the empty jar I'll lick it clean Laughing

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

thanks Gina

Knobby · Posted: Sun Apr 17, 2005 12:28 pm Post subject:

O i love Lemon curd....never had home made tho'....is it as nice as bought stuff ?

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

1st time I have made it Knobby!

O.K I have made the lemon curd (no stopping me!) and have put it in the fridge. Tried it first though - like you do- and it is yummie. Just hoping it sets alright but the taste is fab and the colour, because I used all yolks, is a lovely deep orangey.

Knobby · Posted: Sun Apr 17, 2005 12:57 pm Post subject:

Any idea, once made how long it will last for ?

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

LOL...not long!.....but seriously I think it keep quite a while like a preserve? Maybe someone knows!

debcat · Posted: Sun Apr 17, 2005 2:49 pm Post subject:

Theres no comparrison with shop bought. Homemade doesn't set as hard as shop bought. It will last a fair while in the fridge after it's been opened. You can make it in the microwave as well, will look for the recipe later.
It's better if you use unsalted butter
Debs

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

Yes I agree with debcat. Also the homemade preserves may not last as long as shop bought because they don't have the preservatives.

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

It is setting quite well...not expecting it to set firm just enough to spread!....Although keep taking a spoonful or 2 so whether it lasts the day will be interesting!

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

well, you do have to keep testing it, Gina, just to be sure it's ok for everyone else, don't you? (I'm with you on this!)
I don't have lemons in, I used them the other day to make some rich fruit cakes, so lemon curd will have to wait. next to the ice cream. Oh dear I won't have anough eggs to make all these lovley things and there was me thinking I had too many!

Knobby · Posted: Sun Apr 17, 2005 4:59 pm Post subject:

Mmmmm...Lemon Curd Ice cream sounds nice !!

stephen · Posted: Sun Apr 17, 2005 5:14 pm Post subject:

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

Right, it has set a bit...it is now very thick runny. When I take a spoonful (I haven't had that many - honest!) the rest in the pot finds its own level. Could spread it I suppose.

Would like it a bit thicker. Would adding another yolk make a difference or heating it for longer?

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

I don't know is my answer, but thinking about eggs I would have thought that the 'set' came from the white of the egg and so adding another yolk wouldn't solve that problem. So maybe heating for longer, but then with jam you can go too far on that can't you so you go from thin to thick to thin again. I guess lemon curd would be the same.