Mrs Frugal Posted March 11, 2005 Share Posted March 11, 2005 (edited) Lemon Curd It's Nigella's recipe and it works a treat every time. 4 lemons 4 eggs 4 egg yolks 200g butter 300g caster sugar 1. Zest and juice the lemons. 2 Beat eggs, yolks and sugar together in a saucepan until sugar has dissolved (note this recipe doesn't use a double boiler and it works fine). 3. Add butter, lemon juice and zest and heat gently until thickened, stirring all the time - if the mixture curdles, plunge the pan immediately into a sink full of icy cold water and beat like mad. It should come back without any problems. 4. Place the curd into sterilized jars, seal and leave to cool. Keep refrigerated. makes 4 small jars - or 2 x 1lb jars. Hope you enjoy it . Keeps for about a month in the fridge. Edited April 1, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Guest Posted May 30, 2006 Share Posted May 30, 2006 OK, stupid question time....... If I substitute oranges for the lemons, it'll make orange curd, right?? ( ) I've got a huge pile of oranges to get rid of..... Quote Link to comment Share on other sites More sharing options...
fourfinches Posted May 30, 2006 Share Posted May 30, 2006 I've used oranges instead of lemons and oraange curd is fab! We had a glut of oranges recently too and I made an orange meringue pie, agian just substituted oranges for lemons. If I did it agian I'd probably use some extra zest just to make it a bit more tangy. Morag Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 31, 2006 Author Share Posted May 31, 2006 Try limes as well as lime curd is divine! Quote Link to comment Share on other sites More sharing options...
Louise Posted May 31, 2006 Share Posted May 31, 2006 This recipe was emailed to Spain yesterday for the girl that stayed with me at the end of last year she loved my 'Lemon Jam' Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 3, 2006 Share Posted June 3, 2006 I make it with 3 lemons and two limes. It resembles Picalilli in colour - but tastes wonderful. I put mine through a seive over a jug before potting - I can't bear the stringy bits in eggs. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 4, 2006 Share Posted June 4, 2006 PS - don't eat a jar full of lemon curd (with a spoon) whilst catching up on the forum late at night - I was up for hours in the night, feeling very unwell Quote Link to comment Share on other sites More sharing options...
Diana1 Posted June 13, 2006 Share Posted June 13, 2006 Fair exchange - gave my sister some eggs and got a jar of lemon curd in return. I've eaten half a jar in one day. delicious with natural yoghurt. Making my mouth water now. gonna have to go to the fridge. I'll print off the recipe. I seem to have a glut of eggs. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 14, 2006 Share Posted June 14, 2006 PS - don't eat a jar full of lemon curd (with a spoon) whilst catching up on the forum late at night - I was up for hours in the night, feeling very unwell That'll learn ya! Are you sure that it wasn't piccalilli then? Phil really loves that chutney I bought at the farm shop - it's yum! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 14, 2006 Author Share Posted June 14, 2006 Try lemon curd mixed in with some vanilla ice creammmmmmmmmm! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 14, 2006 Share Posted June 14, 2006 Too sweet for me Kate, but Phil and Rosie would love it. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 14, 2006 Author Share Posted June 14, 2006 I like sweet ! Quote Link to comment Share on other sites More sharing options...
Diana1 Posted June 14, 2006 Share Posted June 14, 2006 Me too. Like the vanilla ice cream idea. Must try it before the jar runs out Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 14, 2006 Author Share Posted June 14, 2006 I'm going to use up one of my little jars of lemon curd in a swiss roll this evening for pudding. That's a nice filling for a change from jam! Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 14, 2006 Share Posted June 14, 2006 I'm going to use up one of my little jars of lemon curd in a swiss roll this evening for pudding. That's a nice filling for a change from jam! ...but all that sponge is such a waste of lemon curd Kate Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 14, 2006 Author Share Posted June 14, 2006 You are naughty Lesley! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 14, 2006 Share Posted June 14, 2006 I havce a recipe for Gooseberry & Elderflower curd which I have been meaning to make for ages. When I get round to it I will report back Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 14, 2006 Author Share Posted June 14, 2006 Oh yes please Sarah! Sounds right up my street! Quote Link to comment Share on other sites More sharing options...
kannie Posted July 29, 2006 Share Posted July 29, 2006 Just made some lemon curd, but used the microwave method from the WI book instead! Good as Nigellas recipe is lower in sugar, but the WI's method is quicker! Looking forward to breakfast! I havce a recipe for Gooseberry & Elderflower curd which I have been meaning to make for ages.When I get round to it I will report back What happened Cinnamon - this sounds so good... Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 30, 2006 Share Posted July 30, 2006 Can we have the WI recipe as well Christine? Quote Link to comment Share on other sites More sharing options...
kannie Posted July 30, 2006 Share Posted July 30, 2006 Yep! Well basically its the same ingredients but more sugar (which I don't think is necessary), but they use a microwave method. Richard Ehrlich also uses the same method, and expresses it succinctly, so I'll use his words: Melt the butter, sugar, and lemon in the miraculous box (for 1 - 3 mins at medium power). Leave to cool for a few minutes, then strain in eggs and whisk thoroughly. Put it back for a minute, remove, whisk it senseless. Another minute, whisk again. Keep doing this a minute at a time. It should be done after 3 or 4 minutes, though precise timings will depend on your microwave. Worked fine for me! At the end I just gave it 20 second bursts though, not 1 minute, as I didn't want to risk curdling it. Quick and easy!! Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 30, 2006 Share Posted July 30, 2006 A bit like making scrambled egg in the microwave then - well, hopefully not I suppose! Quote Link to comment Share on other sites More sharing options...
kannie Posted July 31, 2006 Share Posted July 31, 2006 Microwave scrambled eggs are revolting!!! We had some microwave lemon curd for breakfast this morning, and I'm pleased to report its just like long-method stove top lemon curd! Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 31, 2006 Share Posted July 31, 2006 I like microwaved scrambled eggs - done carefully, they are lovely and no yucky saucepan to clean. Quote Link to comment Share on other sites More sharing options...
kannie Posted July 31, 2006 Share Posted July 31, 2006 I've never tried cooking scrambled eggs in a microwave, but always check now before I have them in cafes, as they're usually terribly overdone and rubbery. Cleaning out the saucepan is a nuisance though. I usually soak it for ages and then the chickens get the s"Ooops, word censored!"ed out bits - their immense enthusiasm makes up for the scouring to follow! Quote Link to comment Share on other sites More sharing options...
