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a pot of sunshine |
Eid is coming so I'm busy making sweet things. I made some lovely lemon curd to make into tarts (quickly before it gets eaten up with toast!!!!)
Amendment
In my rush of self satisfaction at having made my own Lemon curd ( and honestly it more than likely wouldn't have happened if I could find it over here!!! ) I neglected to share the recipe I used. So I will immediately make amends. I actually have more than one, but this time I used the recipe from; Oranges and Lemons, Recipes from the Mediterranean by Sarah Woodward.
Makes 1 large jar or several smaller pots
2 large unwaxed lemons
200g (7oz) of white sugar
100g (31/2oz) of unsalted butter
4 large whole eggs, preferably free-range
Finely zest the lemons and then squeeze the juice and strain. Either use a double boiler or (my preferred approach) a glass bowl resting over a simmering pan of water on a medium heat, placed so that the bottom of the bowl does not touch the surface of the water.
Add the lemon zest, juice and sugar to the bowl and stir well to dissolve. Cut the butter into chunks and add to the pan a little at a time, stirring all the time, until the butter melts.
Beat the eggs well. Take the bowl off the water and add the beaten eggs to the lemon, sugar and butter mixture. Stir all together well and then replace the bowl above the simmering water. This is the tricky bit. You need to cook the curd for about 15 minutes, stirring all the time, but never letting it approach a boil or the mixture will curdle. If it looks like getting too hot, briefly remove the bowl from over the water (this is why I prefer this method to a double boiler). Resist the temptation to turn up the heat under thew water-the curd does take quite a long time to thicken but when it does it will do so quickly. And do keep stirring, using a wooden rather than a metallic spoon.
When the mixture is thick (and remember that it will thicken further as it chills) pour it into several little pots. Cover with grease-proof paper, seal with an elastic band and chill well before using.
I did manage to make a few little tarts for Eid and I had some left for spreading on toast. Really delicious. Let me know how it goes and what you make with it.
Amendment
In my rush of self satisfaction at having made my own Lemon curd ( and honestly it more than likely wouldn't have happened if I could find it over here!!! ) I neglected to share the recipe I used. So I will immediately make amends. I actually have more than one, but this time I used the recipe from; Oranges and Lemons, Recipes from the Mediterranean by Sarah Woodward.
Makes 1 large jar or several smaller pots
2 large unwaxed lemons
200g (7oz) of white sugar
100g (31/2oz) of unsalted butter
4 large whole eggs, preferably free-range
Finely zest the lemons and then squeeze the juice and strain. Either use a double boiler or (my preferred approach) a glass bowl resting over a simmering pan of water on a medium heat, placed so that the bottom of the bowl does not touch the surface of the water.
Add the lemon zest, juice and sugar to the bowl and stir well to dissolve. Cut the butter into chunks and add to the pan a little at a time, stirring all the time, until the butter melts.
Beat the eggs well. Take the bowl off the water and add the beaten eggs to the lemon, sugar and butter mixture. Stir all together well and then replace the bowl above the simmering water. This is the tricky bit. You need to cook the curd for about 15 minutes, stirring all the time, but never letting it approach a boil or the mixture will curdle. If it looks like getting too hot, briefly remove the bowl from over the water (this is why I prefer this method to a double boiler). Resist the temptation to turn up the heat under thew water-the curd does take quite a long time to thicken but when it does it will do so quickly. And do keep stirring, using a wooden rather than a metallic spoon.
When the mixture is thick (and remember that it will thicken further as it chills) pour it into several little pots. Cover with grease-proof paper, seal with an elastic band and chill well before using.
I did manage to make a few little tarts for Eid and I had some left for spreading on toast. Really delicious. Let me know how it goes and what you make with it.
Wow, that looks fantastic! I adore lemon curd...I have been endeavouring to make Quince jam recently, such a wonderful taste...I would love the recipie for lemon curd!
ReplyDeleteThankyou darling, I have develop a thing for lemon curd so I think I will have to stick to making it very occasionally!!!!!!I will ammend my post and the the recipe x
ReplyDeleteThank you for the recipie! I am going to have to try it out soon! having a homemade christmas so will deffo be a few pots of delicious things being given out...this included!!
ReplyDelete