lemon curd
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| 1 | i havent made it for years so have no saved recipe, i looked online and the recipes varies heaps...so please dont tell me to use the search bar, i want your recipe if its fail proof and thick and delish.....please and thank you :) Edited by motorbo at 9:26 pm, Wed 26 Aug motorbo - 2015-08-26 21:25:00 |
| 2 | I bumped a thread with my recipe in it sarahb5 - 2015-08-27 00:02:00 |
| 3 | Here is my recipe, make it for gifts, always loved. jentee3 - 2015-08-28 16:13:00 |
| 4 | quote=jentee3]Here is my recipe, make it for gifts, always loved. I luckily found this recipe when searching through the trademe boards, when I say luckiily it's because I've been told that while making lemon curd may look easy, its also easy to muck it up, my mother even warned me against just trying it, but with typical younger 'I know better' I refused her I know better I can do it by myself, I did just that, nervousness went along with each step. I wasn't sure if enough lemon flavor would come through for my liking so I used 3 super large lemons from my unsuspecting neighbours tree (they were hanging on my end of the fence !) the recipe didn't say if I should put the entire mix back on the double boiler (or in my case a cheap plastic bowl inside a large saucepan) so I did anyway to be on the safe side. The curd has turned out awesome ! I used 3 super large lemons from my unsuspecting neighbor, and everything else exactly as your recipe, except for the reheating as to my paranoia no I will be making it again !! This simple recipe deserves to be bumped and praised for its gorgeous simplicity, ease of making and the wonderful result ! Edited by fetish at 8:26 pm, Sun 4 Oct fetish - 2015-10-04 20:24:00 |
| 5 | I just made 6 jars for our fund raising at a market yesterday sold all. And waiting to hear about some I made for a friend that can't eat eggs. Found an eggless recipe So will see. Had never made before but eaten as a child an loved it. Also made jellies for the first time this year and they to turned out amazing and clear as. Next year I am going to put some in a local show and see how they go :) anne1955 - 2015-10-04 20:34:00 |
| 6 | Please excuse my total ignorance/stupidity, but lemon curd is what is used in lemon merignue pie? How long will it keep in the fridge..... might get really brave and try making some for Xmas gifts kay34 - 2015-10-04 20:59:00 |
| 7 | Kay, as a child my mum made lemon meringue pie as a special dessert, when talking to her about this, she said it was different, and from my memory's of hers, the lemon in that dish were, as I said to her, much more 'jellified' and a wobbly mix you could slice through, where this is more buttery, where I think in some places the term lemon honey/butter comes from, as they say it's wonderful spread on toast etc. it's most certainly different from my mums lemon meringue and no diaregard to my mum, but this is much yummier ! fetish - 2015-10-04 22:55:00 |
| 8 | Hi Kay will last in fridge for ages they say 2 weeks but I have some a month old fine still in my fridge. It has cooked eggs in it so no reason it shouldn't last fine also so much sugar like a jam But not to be left in cupboard for too long especially in summer. It's just yummy anne1955 - 2015-10-05 08:52:00 |
| 9 | kay34 wrote:
Pretty sure they're different - lemon curd is denser and sweeter (going from memory). I made something using lemon curd mixed with mascarpone then sandwiched between two sheets of pastry a couple of months back. That was delicious and lighter than straight out lemon curd by itself. I've been too scared to re-visit it though cause that was the only 'lite' thing about it! Just a PS - once upon a time I recall making lemon curd/honey in the microwave. The advantage of that was being able to make a small quantity at a time if that's desirable (was for us since we only get through 2 or 3 small jars a year). If anyone's interested I'll see if I can dig up the recipe, it was something I stumbled across online but there's bound to be other versions out there. I tend to just buy mine these days since I'm lemon deficient sadly so by the time you've bought all the stuff it's hardly worth making if you don't start out with your own (or a generous friends) homegrown crop. sampa - 2015-10-05 09:13:00 |
| 10 | fetish wrote:
My mother's lemon meringue pie filling was much leaner and less delicious than lemon curd. From memory it involved lemon juice and zest, a lot of sugar, a little butter and was thickened with cornflour. Here is a quick and fool proof recipe for a thick creamy lemon curd. There is no need to use a double boiler. Lemon Curd 60g unsalted butter In a small heavy bottomed saucepan melt the butter over very low heat. Meanwhile beat the eggs and sugar together until well combined but not foamy, add zest and juice and mix. Pour into pan and stir well, raise heat to medium and stir constantly until the foam dissipates and it thickens. This will take about 5 minutes. Remove from heat and continue to stir for a minute, pour into containers. Cover when cold and keep in the fridge. davidt4 - 2015-10-05 09:39:00 |
| 11 | why do so many recipes use unsalted butter? korbo - 2015-10-05 12:57:00 |
| 12 | Because a salt flavour doesn't complement the lemon flavour. davidt4 - 2015-10-05 13:22:00 |
| 13 | Funny this should pop up l made some today using Glenys Raffill's recipe and l will use some of it in the lemon coconut meringue slice from foodlovers Glennys Raffill’s LEMON HONEY 75g butter Put the butter, sugar, lemon rind and juice into a little jug and cook on HIGH (100%) for 1-2 minutes (until the sugar has dissolved). Mix and gradually add to the egg mixture, stirring well. Return the mixture to the jug and cook on MEDIUM (50%), stirring every minute until the mixture thickens (3-5 minutes). Mixture will thicken more as it cools. Edited by griffo4 at 3:45 pm, Tue 6 Oct griffo4 - 2015-10-06 15:45:00 |
| 14 | Here is the link to the slice recipe, it is very tasty http://www.foodlovers.co.nz/recipes/lemon-coconut-meringue-s griffo4 - 2015-10-06 15:49:00 |
| 15 | What do you all use lemon curd on/with? asue - 2015-10-06 21:19:00 |
| 16 | On toast or fresh bread, in tarts, slices or on Pav before cream Just plan yummy :) anne1955 - 2015-10-07 11:09:00 |
| 17 | asue wrote:
It's delicious with greek yoghurt or in little pastry (tart) cases. Pretty much anything that you could dream up that would be enhanced by a sweet, tart, lemon flavour is going to work. Or just eat it by the spoonful but don't tell... shhhh. lol And don't eat too much that way or you won't touch it again for a really long time. ;-) sampa - 2015-10-07 11:35:00 |
| 18 | asue wrote:
In very small quantities with Greek yoghurt, in a citrus trifle, as part of the filling in a meringue roulade, in the base of a baked custard. davidt4 - 2015-10-07 15:05:00 |
| 19 | bumping up pixiegirl - 2016-10-05 12:19:00 |
| 20 | asue wrote: gilligee - 2016-10-05 13:39:00 |
| 21 | Best cheat l ever did was fill pre-cooked tart cases with lemon curd and place a sliced strawberry on top of each one. They were amazing! bella95 - 2016-10-05 22:08:00 |
| 22 | bump bev00 - 2017-10-04 22:23:00 |
| 23 | The member deleted this message. bev00 - 2017-10-04 22:23:00 |
| 24 | I adore anything with limes, which I tend to use instead of lemons. Tonight made lime curd in the microwave...all done in just 4 minutes, and it never curdles or splits. wheelz - 2017-10-05 00:43:00 |
| 25 | Had some of mine last night spread on crepes but we have an ccs of grapefruit at work - could you make grapefruit curd? sarahb5 - 2017-10-05 07:52:00 |
| 26 | Grapefruit curd is delicious. davidt4 - 2017-10-05 09:28:00 |
| 27 | davidt4 wrote: Just out of curiosity have you tried it with limes? buzzy110 - 2017-10-05 10:18:00 |
| 28 | buzzy110 wrote:
I have. Equally delicious. kaddiew - 2017-10-05 10:56:00 |
| 29 | buzzy110 wrote:
Yes, it's good. davidt4 - 2017-10-05 13:12:00 |
| 30 | davidt4 wrote: sarahb5 - 2017-10-05 14:20:00 |
| 31 | Made this on Saturday Paula's "Eggless: Lemon Spread. 50gms Butter Melt Butter with the Lemon Juice and Sugar Edited by snapperheadrkp at 11:29 am, Mon 9 Oct snapperheadrkp - 2017-10-09 11:28:00 |
| 32 | davidt4 wrote: Thanks. I will have to make some with the excess limes. Just another question if I may, have you had any experience with preserved limes? I have tried preserving oranges as recommended on the net and they were disgusting. Why anyone would think oranges are good salted I'll never know. buzzy110 - 2017-10-09 17:26:00 |
| 33 | I've made preserved limes using the same method as preserved lemons. I didn't find them easy to incorporate into my cooking - somehow the strong lime zest flavour doesn't work with most Middle Eastern and North African dishes, and they weren't right in South East Asian dishes either. The best place for them was in Mexican dishes, especially guacamole and various salsas. It would be worth making a small jar just to see how you like them; it's easy and cheap enough. davidt4 - 2017-10-09 17:40:00 |
| 34 | davidt4 wrote: Thanks for the advice. I don't really like Mexican foods but I will do as you say and make a small jar and see how they go. I wasn't sure about how they would taste because limes are quite different from lemons. I can say that they make a glorious lime tart with only one Lisbon lemon added into the mix. I think it is better than a lemon or a lemon and lime tart personally. I made that for my birthday recently. buzzy110 - 2017-10-09 17:55:00 |
| 35 | Care to share your recipe for your glorious lime tart? samanya - 2017-10-09 18:30:00 |
| 36 | No sharing of your recipe? samanya - 2017-10-10 14:32:00 |
| 37 | Buzzy, I'm sorry that you are not responding, I thought this MB was for sharing & helping others where one could. Edited by samanya at 6:56 pm, Wed 11 Oct samanya - 2017-10-11 18:50:00 |
| 38 | Yikes. I didn't even see your requests till today and I have a bit of time before I have to go and do my job so I'll respond. It is no great secret. I have shared it before. I use Jamie Oliver's Lemon and Lime tart, including his pastry which, imo, is the best. To get a more lime than lemon tart I merely altered the citrus juice ratios. As stated in the Christmas baking thread I also pre-make my pastry, form a log and freeze it. I cut off the amount I require and return the remainder to the freezer. The recipe is large enough for two covered pies. The filling is simplicity itself and for one tart I also halve the filling measurements. JAMIE OLIVER'S LEMON AND LIME TART PASTRY 250g Butter Can be made by hand, with a mixer or in a food processor. I prefer a mixer. Method: Cream Butter Sugar and Salt If using straight away, cut off the amount required and chill for at least ½hr or more, then roll out, make your base and blind bake for 15mins, remove the blind and continue baking for another 15mins or till lightly browned. Note: I cook this pastry at 180 whether baking blind or as a made up pie but I definitely prefer pre-cooking the base because I like to know the bottom of any tart/pie is cooked, not doughy. That is my personal preference. FILLING: 340g Caster Sugar Note: It is important to do it exactly like this otherwise it doesn't seem to come out properly. Well not good enough for me anyway. Whisk together Sugar and Eggs in a bowl (I use an electric hand whisk to make sure all of the sugar gets dissolved - once again my personal preference. The recipe doesn't state that) TO SERVE: Enjoy. My work ride has arrived so I have no time to check the recipe. I'm sure it is accurate though buzzy110 - 2017-10-12 09:35:00 |
| 39 | Thanks a lot, that sounds so much better than the one I currently make. samanya - 2017-10-12 13:27:00 |
| 40 | anne1955 wrote: ...put mine in the fridge and after 2 weeks it went mouldy. korbo - 2017-10-12 20:16:00 |
| 41 | samanya wrote: You're welcome. It is very easy and he has a similar chocolate filling if you are interested. I have no idea if the filled tart freezes. If one is too much for you to eat all at once then ¼ the filling and make a smaller one again. I've done that for two of us and it works just as well. I probably don't need to tell you that an option is to pre-bake the pastry shell and freeze that for later if time or amount of cooking to be undertaken at the time, is an issue. I have also made the uncooked shell and frozen that, then it is all ready for cooking and filling. In that case I don't put it into a roll and freeze, I roll it out into the baking tin first, and then freeze. buzzy110 - 2017-10-13 12:34:00 |
| 42 | Thanks, good options ...anything to save time, when cooking for a crowd. samanya - 2017-10-13 18:54:00 |
| 43 | korbo wrote: sarahb5 - 2017-10-13 21:30:00 |
| 44 | Just been given a bag of grapefruit so will be trying my hand at grapefruit curd this weekend - has to be better than the shop bought lemon curd I bought sarahb5 - 2018-06-22 07:48:00 |
| 45 | I just found this on the internet and tried it. It is one of the best lemon curd I have tasted and made in a microwave. Not sure how long it will keep as it was gone pretty quick. It uses much less butter. 250g sugar Beat eggs well, add sugar, beat until creamy. Add lemon rind, juice and custard powder and combine thoroughly. Add butter and microwave on 1/2 power (I used 40% on 1100W) till it thicken and boils. Make sure it is in 30 sec bursts. Edited by marcs at 6:16 pm, Fri 29 Jun marcs - 2018-06-29 18:15:00 |
| 46 | going to try this one. korbo - 2018-06-30 15:19:00 |
| 47 | This message was deleted. kindajojo - 2018-06-30 17:45:00 |
| 48 | Just made grapefruit curd using my usual microwave lemon curd recipe but it didn’t thicken very well so I had to add a spoonful of cornflour - tastes great sarahb5 - 2018-07-01 16:23:00 |
| 49 | Easiest -Citrus Curd Recipe (Microwave) I have made around 30 jars, so far, this year. brajama - 2018-07-09 14:14:00 |
| 50 | marcs wrote:
holy moly thankyou sooooo much for this receipe !!!! made this last night and cooked some sweet pastry cases. All i could hear from the family was ohhhhh ahhhhhhhhhhh omg omg thats sooooo yummy hee hee , thankyou it sure is a hit, easy as to make sheryl13 - 2018-07-15 19:07:00 |
