I wanted to make Lemon Meringue Ice Cream and the recipe called for good luxury shop bought or home made Lemon Curd. Shop bought?! (Even if it is luxury.) Lemon curd is so easy to make and I had the ingredients in the fridge so it was no contest. I’m surprised I don’t make it more often: it never lasts long! When I had used the half jar needed to make the Ice Cream we still had a good quantity to spread on bread or stir into yoghurt. You can make other citrus curds using the basic recipe: Orange Curd is a favourite and Lime Curd is lovely too (see below for more information on these). I’ve seen a recipe for Blackberry Curd which I would like to try as well (actually it’s blackberry and apple): another way to use some of the blackberries in the freezer that we picked earlier in the summer.
There are lots of recipes for basic Lemon Curd around and the proportions and ingredients were all virtually the same. It is important that curds are cooked slowly without boiling otherwise the eggs will curdle (scramble!). If this starts to happen then the curd should be removed from the heat immediately and whisked well, which may save the mixture. If the curdling disappears then the mixture can be returned to a gentle heat. The mixture will thicken as it cools so do not overcook. The quantities given should make about 2 x 1lb jars. The shelf-life of curd is very short and they should be stored in the refrigerator and eaten within 4-6 weeks maximum. The conventional way to make curd is on the stove top but I have also successfully made it in a Slow Cooker. I have given instructions for both methods. I have also seen a Pressure Cooker recipe and I expect that it is possible to use a Microwave,but once you have a good and easy method why change it! Unless otherwise indicated, the recipes stove top method below come from The Penguin Book of Jams, Pickles & Chutneys by David & Rose Mabey. (The Slow cooker method is from The Cordon Bleu Slow Cooker manufacturers Instruction & Recipe Booklet.)
(Makes around 2 x 1lb jars)
Grated rind & juice of 4 lemons
450g/1lb granulated sugar
1. Wash the lemons well and remove zest with a zester or a fine grater, making sure that no white pith is removed.
2. Put the lemons in a microwave, if available, and give a short burst of heat (about 20seconds) which will help the lemons to yield more juice. Squeeze the juice from the fruit.
3. Stove top method:
a. Place juice, zest, sugar and butter in a bowl over a saucepan of boiling water or in the top of a double boiler.
b. Simmer until the sugar is dissolved, stirring well.
c. Allow to cool for 5 minutes.
d. Add the beaten eggs and continue to simmer the mixture gently, stirring regularly, until the mixture has thickened enough to coat the back of a wooden spoon.
e. (The recipe suggests that if it doesnt seem to thicken a small amount of ground rice could be added: my curd took over half an hour so be patient!)
4. Slow cooker method:
(from The Cordon Bleu Slow Cooker manufacturers Instruction & Recipe Booklet)
a. Preheat the slow cooker for 20 minutes.
b. Place juice, zest, sugar and butter in a saucepan until the sugar is dissolved.
c. Allow to cool for 5 minutes.
d. Add the beaten eggs and stir well.
e. Place in a 1litre/2pt pudding basin covered with aluminium foil or a lid and place in the crock pot bowl.
f. Add boiling water so it reaches half way up the sides of the pudding basin.
g. Using the higher setting (my crock pot has high & low setting) cook for 1 to 1½ hours or until the mixture has thickened enough to coat the back of a wooden spoon.
5. Wash the jars well and sterlise. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.
6. Beat the curd until it is creamy. Pour into the prepared jars, cover and label. Store in the refrigerator and use within 4-6 weeks.
Lime Curd (not yet pictured)
Method as for lemon curd, but substitute 5 or 6 limes depending on size.
Method as for lemon curd, but substituting 3 to 4 oranges depending on size.
St Clement’s Curd
‘Oranges & Lemons
say the bells of St Clement’s …’
(from the English Nursery Rhyme)
Method as for lemon curd, using 2 or 3 lemons and 1 or 2 oranges depending on size and the balance of flavour required.
Method as for lemon curd, but replacing the 4 lemons with 4ozs peeled, cored & diced cooking apple and 12ozs blackberries stewed together and sieved, mixed with the juice of 1 lemon. The pectin in the apples helps set the curd more quickly so the yield is slightly higher: about an extra half jar of curd.
(Adapted from a recipe at Vintage Hearth)
Recipe loosely based on one from Smitten Kitchen who discovered it in Bon Appetit, June 1998
I have also found recipes for the following curds, some of which will eventually appear here.
Apricot & Cardamom
Blackcurrant – Recipe 1
Blackcurrant – Recipe 2
Chocolate & Chilli
Coconut & Honey
Gooseberry – Recipe 1
Gooseberry – Recipe 2
Lemon & Blood Orange
Lemon & Lime
Lemon & Tangerine
Lime & Ginger
Passionfruit – version 1
Passionfruit – version 2
Pineapple – version 1
Pineapple – version 2
Pineapple – version 3
Raspberry & Gooseberry
Rasberry & Black Pepper
Seville Orange Curd
Strawberry & Orange
Tangerine (Tangerine Curd Ice Cream)
orange, lime, apple, apricot & gooseberry
Also: Mango, Ginger, Rhubarb & Ginger, Lime & Coconut, Ginger, Honey & Lemon, Orange, Honey & Ginger, Tomato, Apple (usually with lemon), Pineapple & Passionfruit
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