Lemon curd....with a difference!

Discussion in 'Recipes and Cooking' started by EJ, Feb 13, 2006.

  1. EJ

    EJ Allotmenteer Extraordinaire

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    Eileen, I know how much you love lemon curd, so here is a recipe for you to try. So so very easy and you can add as much lemon or citrus as you like for more or less ZING! I have made it with pumpkin, but the original pre war recipe called for marrow. It is fabulous!

    2Ib marrow/pumpkin
    2Ib sugar
    3 lemons
    4oz butter

    Cook the squash flesh until tender, then allow to strain through a seive to remove as much water as possible. Mash and beat until a smooth paste is formed (I used my hand blender). Put the squash into a large pan.
    Finely grate the zest of three lemons, then juice them and add this to the cooked squash.
    Add the sugar and slowely warm until all the sugar has completely dissolved.
    Once dissolved add the butter and continue to cook slowely until this has melted.
    Now bring up to a simmer and stir until a thick smooth creamy paste is formed.
    Bottle in sterile jars in the usual way. It is very nice indeed!
     
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  3. eileen

    eileen Resident Taxonomist Staff Member Moderator Plants Contributor

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    Oh I need a 'drool' emoticon badly!!!!! :D :D
    Thanks EJ it certainly sounds foolproof and it needs to be if I'm going to make it!!! :D
    I'll nip to the shops at the week-end and try to find a marrow or pumpkin. I take it that any type will do? How many jars will it make as I've only got about 4 left?
    Looking forward to my first taste already. :p
     
  4. EJ

    EJ Allotmenteer Extraordinaire

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    I think it would make about 3 proper sized jam jars Eileen. I had all odds and sods so some are big, some are tiny! And I reakon any squash would do, so long as you can get the weight of flesh. My cooked pumpkin ended up weighing just over a pound and a bit, amazing how much you loose when you squeeze all the water out! I veered on the generous side of 2Ib raw pumpkin...didn't want it toooo sweet! Good luck.
     

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