redhotchick Posted May 27, 2008 Share Posted May 27, 2008 Thanks Mrs B! Edited to say: I made it and it's yummy! I looked it up in one of my Nigella books (Feast) and the recipe uses passionfruit as an alternative. Ten of them though! So if you have a glut of passionfruit and eggs make it, and let me know what it's like! Quote Link to comment Share on other sites More sharing options...
pbfhpunk Posted June 2, 2008 Share Posted June 2, 2008 Fingers crossed I'll be making this this evening after work. I found some empty jars that were going to be put out for recycling and have washed them and got rid of labels, I've found a way to strelise them by filling them half with water and making sure that I swill the water round so it's all wet and then blast them in the microwave for a minute, so that's easy! Helen Quote Link to comment Share on other sites More sharing options...
pbfhpunk Posted June 3, 2008 Share Posted June 3, 2008 I made 2 jars last night, not 100% sure if it's right, it tastes nice! but not sure what consistency it'd menat to be it kinda got like slightly runny custard and wouldn't thicken up anymore, does it set once in the jars? I also attempted to make the roulade, disaster, I don't have a proper electric whick and so after 20 minutes with a milk frother I gave up and added the sugar and folded it in put it in the oven and whatever it was that I made stuck to the greaseproof paper so was peeled off in strips but in a bowl and the lemon curd and cream mixture just spooned on top, it was nice but stuck to the dish!! was V funny but was all eaten. I think the curd and cream would be really nice in a sponge cake. thanks Helen Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 3, 2008 Share Posted June 3, 2008 - oh dear!....but I bet it still tasted nice? The curd does thicken up slightly on cooling. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 3, 2008 Share Posted June 3, 2008 Sounds like you might have needed to cook the curd for a tad longer. Still, you can always eat it with a spoon like Lesley and I do Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 3, 2008 Share Posted June 3, 2008 - I can't see the point of spreading it on bread.... what a waste of lemon curd Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 3, 2008 Share Posted June 3, 2008 I do like it in cakes though - with cream.. Quote Link to comment Share on other sites More sharing options...
henny penny Posted June 4, 2008 Share Posted June 4, 2008 Hi i have been following this thread with interest and lemon curd is amongst the next things I make. I have the lemons and butter ready. However I have noticed to references to roulade -is there a recipe posted somewhere?I also found some limes reduced in the supermarket so may have a go with the limes or even try the lime cheesecake Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 4, 2008 Author Share Posted June 4, 2008 The lemon meringue roulade recipe is here, Henny Penny . Quote Link to comment Share on other sites More sharing options...
henny penny Posted June 4, 2008 Share Posted June 4, 2008 000h thanks -looks yummy! Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted June 22, 2008 Share Posted June 22, 2008 i made some yesterday and some lime curd both delicious Quote Link to comment Share on other sites More sharing options...
Guest Posted July 17, 2008 Share Posted July 17, 2008 i love the lemon curd with the zest in but you can feel the bits of zest on your tongue. Do you think it would taste as nice if I just peeled the rind (the yellow bit) and used strips of that and fished it out at the end? Quote Link to comment Share on other sites More sharing options...
Chooks Aloud Posted July 17, 2008 Share Posted July 17, 2008 I've made this recipe and have never felt the zest. I grate mine on a fine grater - perhaps try this. Karen Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 17, 2008 Author Share Posted July 17, 2008 I sieve mine when it's cooked. This gets rid of any stringy bits of cooked white too. My boys are so faddy that they don't like the feel of the lemon zest and sieving it gets rid of everything nicely. Quote Link to comment Share on other sites More sharing options...
Guest Posted July 17, 2008 Share Posted July 17, 2008 yes, I do grate it very finely. "Ooops, word censored!"ody who's tasted it has complained, I was just wondering. I might try a btach just using strips of rind and see what it turns out like. Some people are a bit funny about 'bits' in their food Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 17, 2008 Share Posted July 17, 2008 I make this recipe and have never felt any rind bits in it. Kate, I remember that your ES doesn't like rind Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 17, 2008 Author Share Posted July 17, 2008 Kate, I remember that your ES doesn't like rind He doesn't like anything with "bits" in . Talk about faddy . Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 17, 2008 Share Posted July 17, 2008 Rosie is a bit like that about yoghurt - she'll generally eat anything, but NOT yoghurt with bits in Quote Link to comment Share on other sites More sharing options...
Guest Posted July 17, 2008 Share Posted July 17, 2008 it's not bits of rind, it's the bits of zest, I can feel the odd bit of zest on my tongue and I do grate it very finely. It's not unpleasant I'm just conscious that some people might have an aversion to 'bits'. Probably just being over cautious. As I say, "Ooops, word censored!"ody has mentioned it to me and all my family love it so I'll stick with the original recipe and see if anyone comments on it at the market otherwise I'll leave it as it is. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 17, 2008 Author Share Posted July 17, 2008 Yes, that's what I get too, Poet and I use the finest grater so I just sieve them out as I pour the curd into the jars. Easy peasy - and no bits! Even Tom will eat it . Quote Link to comment Share on other sites More sharing options...
Guest Posted July 17, 2008 Share Posted July 17, 2008 cheers kate, I'll bear that sieve tip in mind Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 18, 2008 Share Posted July 18, 2008 I don't mind the bits if I've made it will all lemons - but I do seive it if I've used any limes.....it looks horrible with the green bits in! Quote Link to comment Share on other sites More sharing options...
Guest Posted March 13, 2009 Share Posted March 13, 2009 just made some orange curd with 4 oranges instead of 4 lemons, I think they were naval oranges. They were going cheap in Aldi The taste is LOT more subtle than the lemon curd. I love the zing of the lemon one but if you're not keen on zing, this would suit you better Quote Link to comment Share on other sites More sharing options...
emchook Posted March 12, 2010 Share Posted March 12, 2010 bumped so I can find again next time I have spare yolks Quote Link to comment Share on other sites More sharing options...
emchook Posted April 8, 2010 Share Posted April 8, 2010 I have just made this ! It is amazing hot ! .. I have some left over that doesnt fit in the jars .. I am not sure it is going to last long enough to see what it is like cold ! YUM Quote Link to comment Share on other sites More sharing options...
