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Some time ago, in my search for alternative fruit curd recipes I found one for Banoffee Curd, posted by vintagehearth, which I have just got round to making.  I have to say it was delicious!

I made two slight changes, using soft light brown rather than dark brown sugar for a paler colour and adding lemon juice.  The sharpness of the lemon cuts through the sweetness of the curd and has the added bonus of helping keep the bananas pale in colour.  My only other advice would be to double the quantity of this recipe.  It takes only a little longer to cook a double batch and the single jar (and a bit over) yielded by 2 eggs is gone too quickly!  Apart from spreading on bread or toast, this would be wonderful as a cake filling or could be layered with crushed biscuits and cream or sweetened crème fraîche with some slices of fresh banana for an easy dessert.   When hunting for the original recipe again, I came across a second almost identical recipe, at the fruits of my labour which is for four rather than two eggs.  I would still add the lemon juice as well. 

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Banoffee Curd
(Makes 1 and a bit jars)

10oz/280g soft light brown sugar
2 medium/large bananas
2oz/50g butter
2 eggs, beaten
Juice of ½ lemon (my addition)

1.  Using a fork mash the bananas in a large heatproof bowl.  (I found that they did not need pushing through a sieve but you can do this if you wish.) 

2.  Mix in the sugar well, which will help break up the bananas.

3.  Place the bowl over a pan of simmering water. Cut the butter into small pieces and add, stirring until it’s melted.  

4.  Mix in the eggs. Simmer gently until cooked, stirring regularly so that the thicker layer on the bottom is mixed through.

5.   Meanwhile wash the jars well and sterilise.  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.  Shake as much water from them as possible before filling.
Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10 minutes.  Be careful to put them on a dry surface when removing or they could crack.  Lids can be placed in a small pan of boiling water.  Shake as much water from the lids as possible before filling.

6.  Pot the curd into sterilised jars.  Once the jars are filled and the lids well screwed on, invert them to improve the heat seal.  Turn the jars the right way up once they are cool.

7.  All curds should be stored in the refrigerator and used within a month of production as they contain egg.

More curd recipes… (Comments to be left on the Curds page, please)
091005/101212

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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.)

100_8294 Lemon Curd

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Lemon Curd
(Makes around 2 x 1lb jars)

Grated rind & juice of 4 lemons
4 eggs
100g/4ozs butter
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.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Orange Curd
Method as for lemon curd, but substituting 3 to 4 oranges depending on size.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

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.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Blackberry Curd
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.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Banoffee Curd
(Adapted from a recipe at Vintage Hearth)

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Mango Curd
Recipe loosely based on one from Smitten Kitchen who discovered it in Bon Appetit, June 1998

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I have also found recipes for the following curds, some of which will eventually appear here.
Apricot
Apricot & Cardamom
Blackcurrant – Recipe 1
Blackcurrant – Recipe 2
Clementine
Chocolate & Chilli
Coconut & Honey
Elderberry
Elderflower
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
Pink Grapefruit
Quince
Raspberry
Raspberry & Gooseberry
Rasberry & Black Pepper
Rhubarb
Seville Orange Curd
Strawberry
Strawberry & Orange
Tangerine (Tangerine Curd Ice Cream)

Various: 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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