mrsmac
Head Chef
I have often bought this at fetes and really love it.A friend has a very fruitful lemon tree so i would like to be able to make lemon butter myself if anyone has a simple recipe.
ISO Lemon Butter recipe
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I think that's an alternative name for lemon curd? If so, here's a quick recipe that my husband loves.... it's a Delia Smith one, can't remember which book, though! I posted this recipe in a thread a while ago - and there are lots of versions of lemon curd by other members. I also posted a lemon/lime curd recipe, too... it makes a delicious alternative to 'plain' 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!
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!
Piccolina
Executive Chef
You have to luv lemon curd! (Lime is fantastic too!)
Here is a thread that got into the subject of fruit curds of all types (perhaps the oddest I've ever heard of was gooseberry, saw that in a UK cooking mag):
http://www.discusscooking.com/forums/showthread.php?t=13216&highlight=blueberry+curd
If you have a go with making your own mrsmac, let us know how it turns out!
Here is a thread that got into the subject of fruit curds of all types (perhaps the oddest I've ever heard of was gooseberry, saw that in a UK cooking mag):
http://www.discusscooking.com/forums/showthread.php?t=13216&highlight=blueberry+curd
If you have a go with making your own mrsmac, let us know how it turns out!
OP
OP
mrsmac
Head Chef
Thanks Ishbel that looks great although what is golden caster sugar?? I only have white here would that be OK?
Found it!
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.
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.
OP
OP
mrsmac
Head Chef
That sounds like a great one too Ishbel I willtry it on the weekend.
