It takes about 15 minutes for it to thicken up and stirring every so often is good. Stir using the whisk or a spoon - the egg yolks are more forgiving than if you use whole eggs. Wait until the butter has melted to add the lemon juice. Juice the lemons to make 1 cup of lemon juice. Step 2 - Zest two of the lemons and add the zest to the egg yolk mixture. Add the butter and heat slowly until the butter melts. Set on low to medium heat (I set it on 4 out of 10 where 10 is the hottest temperature). Step 1 - Whisk the egg yolks and sugar in a heavy bottomed saucepan.
#Lemon curd recipe plus#
The sun was oppressively hot that day and I ran as fast as my little legs could carry me. "On your marks, get so, GO!!!" the teacher yelled and they fired the cap pistol. It was for me the physical equivalent of making a speech in the school auditorium with my underpants sticking out. I didn't understand what that meant as I was too busy panicking at having to perform in front of the whole school. "We'll put you in the younger group, how is that?" she said. Still my teacher knew what to do with me. If you'd like to wake up to a delicious email just enter your email address below. This should take around five to ten minutes,įinally, bottle your lemon and marrow curd into sterile glass jars and store in a cool, dry place, treating as you would a typical jam or chutney.Every morning I send my friends the latest restaurant, recipe or travel story from my blog. Add the caster sugar and the butter, and mix all of this together over a low heat, simmering until it forms a cream-like texture. Next, squeeze over the juice from the lemons (do this through a sieve, to stop any bits of lemon and pips falling into the mixture). Stir in the grated zest from all of the lemons.
If you would like to ensure that your marrow is as smooth as possible, it should be blended in a food processor before returning to the saucepan, minus any juices. Mash the marrow flesh to create a smooth puree and strain off any more juice that is squeezed out by the mashing process. Remove the saucepan from the heat and strain off any juices that have appeared, so that you are left with just a fairly water-free softened flesh. This should take approximately 20 minutes or a little longer, depending on how large you cut the marrow pieces. Place 1 kg of the marrow flesh into a large saucepan and cook until it has been fully tenderised.
#Lemon curd recipe skin#
Wash the marrow and then cut into very small pieces, discarding the skin and the seeds. And if you think that your family won't find the name 'marrow curd' very appealing, then simply rename it lemon or autumn curd, or something that sounds nicer and a bit less vegetable-like. Gardeners often find that they are inundated with marrows (or courgettes) at the end of autumn and don't quite know what to do with them all, making this a very useful and valuable recipe to bear in mind. However, don't be alarmed at the idea of using a marrow to create a sweet dish, it simply provides a very mild and subtle flavour to the finished product, and adds a smooth texture, being an interesting substitute for egg yolks - the more usual ingredient used in curds. This is a very different kind of curd recipe, since it incorporates a vegetable.
#Lemon curd recipe how to#
How To Make Marrow Curd Homemade Jam Recipes
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