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Old 05-10-2005, 06:58 PM   #11
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crewsk... lemon crud ?????
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Old 05-10-2005, 09:00 PM   #12
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Hadn't thought of torting a cake with it.
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Old 05-11-2005, 05:58 AM   #13
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Delia Smith's version - a quick one!
(I've made this quite a few times as my husband adores lemon curd)

Makes three 1 lb (350 ml capacity) jars (which should be sterilized before use)



Grated zest and juice 4 large juicy lemons

4 large eggs

12 oz (350 g) golden caster sugar

8 oz (225 g) unsalted butter, at room temperature, cut into small lumps

1 level dessertspoon cornflour



Lightly whisk the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Whisk continuously using a balloon whisk until the mixture thickens about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.



Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.

A recipe in one of her cookery books is to make a plain roulade - and when cool to smooth on a generous layer of lemon curd, then a generous layer of fresh cream (I add lemon zest to the cream) before rolling it up. Delicious!


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Old 05-11-2005, 09:54 AM   #14
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Here's a nice lemon and lime curd recipe, courtesy of a UK supermarket's give away recipe cards.

Lemon and Lime Curd

This curd is quick and easy to make.. It will keep in the fridge for up to one month and is particularly good on warm scones, as a filling for tartlets, or folded into mascarpone to make a quick dessert.


2 unwaxed lemons, washed
2 organic limes, washed
3 medium eggs, lightly beaten
100g unsalted butter, cubed
200g granulated sugar


Finely grate the zest from the lemons and limes. Squeeze the juice from one of the lemons and both the limes. Put the lemon and lime zest and juice in a large, heatproof bowl with all the remaining ingredients.


Set the bowl over a large pan of barely simmering water, ensuring that the bowl is not in contact with the water. Keep the water at a simmer only, otherwise the eggs may curdle. Stirring all the time, cook the curd until it thickens just enough to coat the back of a wooden spoon. This will take 20-30 minutes at which point the curd will look slightly cloudy.

Warm 2-3 small clean jars with a total capacity of 500ml, in a moderate oven for 5 minutes. Pour the curd into the jars almost to the top and place a waxed disc on top immediately. Cover when cold, label and date.
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Old 05-11-2005, 09:58 AM   #15
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Quote:
Originally Posted by Rainee
Hadn't thought of torting a cake with it.
we sell lemon torte cakes at work. basically it's 4 layers of yellow cake w/ lemon curd between the layers. iced with lemon icing and topped w/ whit chocolate and raspberries.
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Old 05-11-2005, 10:56 AM   #16
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Thanks for the recipes Daisy & Ishbel! I can't wait to try them!!
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Old 05-11-2005, 11:05 AM   #17
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The lemo/lime one is good, Crewsk. Nice and tart!
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Old 05-11-2005, 11:10 AM   #18
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It'll be a week or 2 before I get to try them. We need to finish off all the other goodies I've been baking first. If I don't slow it down some I'm going to be too big to fit in my chair!
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Old 06-02-2005, 02:55 PM   #19
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I put lemon curd on buttered toast. I think it's my favourite topping for toast.

Thanks all, for the recipes!

Sara
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Old 06-02-2005, 06:44 PM   #20
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Oh my gosh! You guys got me drooling I love anything lemony.
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