Flo Posted March 17, 2008 Share Posted March 17, 2008 I attempted to make some Lemon Curd at the weekend, not sure how sucessful it was though. I opted for a recipe that used whole eggs. I cooked it for ages over a pan of simmering water and it didn't seem to thicken. I have put it in jars in the fridge and it has set a little bit more but is still quite runny. Any thoughts on where I went wrong? Was I just being impatient? Does anyone have a good recipe that I could try? I'm hoping it will taste great even if the consistency isn't quite right! Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 17, 2008 Share Posted March 17, 2008 Oooooh, wait one, I resurrected a lemon curd recipe a week or so ago, I think it was Kates recipe and it's bloomin lovely, haven't had a duff batch yet - and I add a couple of limes sometimes too. Back in a mo..... ......here we go! http://club.omlet.co.uk/forum/viewtopic.php?t=3498 It's actually a Nigella which explains why I haven't had a duff batch yet - I haven't had ANY duff recipes from her! It's SO yummy we now sell it to our friends! Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Guest Posted March 17, 2008 Share Posted March 17, 2008 yesp, I used Nigella's recipe too, absolutely delish results! Quote Link to comment Share on other sites More sharing options...
Flo Posted March 17, 2008 Author Share Posted March 17, 2008 Brilliant, I will give that a go. I was a bit worried about over cooking it as I had read lots about getting cooked egg lumps, but I think I need to be a bit bolder! Will let you know how I get on Quote Link to comment Share on other sites More sharing options...
GEB Posted March 18, 2008 Share Posted March 18, 2008 I can't wait to get enough eggs to give this a go! How do people sterilize the jars they use? Quote Link to comment Share on other sites More sharing options...
little chickadee Posted March 18, 2008 Share Posted March 18, 2008 I think I might try this too. mmmm Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 18, 2008 Share Posted March 18, 2008 I sterilise my jars for lemon curd by washing them in hot soapy water then put them in the oven to dry on a low heat (about 80-100C) while I make the lemon curd. By the time it's ready, the jars are clean and hot, ready to have the lemon curd poured in. I always seal the jars while they are hot. This recipe really is so much easier than making the lemon curd in a double boiler. It's quicker too. Jolly tasty as well . Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 18, 2008 Share Posted March 18, 2008 what do you then use your egg whites for? Any ideas would be welcome Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 18, 2008 Share Posted March 18, 2008 Lemon Meringue Roulade . Quote Link to comment Share on other sites More sharing options...
GEB Posted March 18, 2008 Share Posted March 18, 2008 Thanks! I'm going to save my eggs all week so I can give this a go at the weekend. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 18, 2008 Share Posted March 18, 2008 I can't wait to get enough eggs to give this a go!How do people sterilize the jars they use? if you're using jam jars, I wash them first, rinse then I just put some water in them, put the lid on and shake the jar so the water covers the inside of the jar then remove the lid and bung the jar in the m/wave for 2 minutes (or until the water has all evaporated. Then I put the washed lid in a pan of biling water for a couple of minutes. If you're doing lots of jars, then after you wash and rinse, put the jars in a low oven for 10 minutes or so, same process for the lids as above. Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 18, 2008 Share Posted March 18, 2008 I rinse the jars and place them on a baking sheet just barely covered with water. Place the sheet in a hot oven, when the water has evaporated from the sheet then the jars will be dry and ready to use. Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 19, 2008 Share Posted March 19, 2008 We wash the jars then put them in the oven for 10 minutes, and we have never had a jar of mouldy jam. We also put the lids in and then seal the jars straight after we have filled them with the boiling jam and a waxed disc, this gives an airtight seal and the jars open with a pop. We keep our home made jam in an old chest of drawers in the garage and I found a jar of blackurrant,redcurrant,raspberry and gooseberry which we had sieved and made seedless in 2005 and it was still good as new Love the new avatar Lesley Quote Link to comment Share on other sites More sharing options...
fluffymuppet Posted March 19, 2008 Share Posted March 19, 2008 I really must try and remember to get some lemons and give this a go! Hubby really likes lemon curd.... Thanks for the recipes and the top tips. Quote Link to comment Share on other sites More sharing options...
fluffymuppet Posted April 1, 2008 Share Posted April 1, 2008 I cheated and bought some lemon juice and made this yesterday - hubby really loves it! I didn't think it was ever going to thicken, but apart from that it was really easy. Thanks for the recipe Kate! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 1, 2008 Share Posted April 1, 2008 I love this recipe too and make loads from it. Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 3, 2008 Share Posted April 3, 2008 i have just made 2 jars using Delia's method because I didn't have time to deal with the unused egg yolks I used 5 small whole eggs 150g caster sugar 100g butter zest and juice of a lime and 2 med sized lemons grate zest in with sugar in good deep heat proof bowl beat eggs and juice together then pour over sugar and zest and wisk well add butter cut into small pieces place over a pan of barely simmering water and whisk constantly for about 20 minutes until thickened it's yummy had some on toast for 11'ses Quote Link to comment Share on other sites More sharing options...