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Thread: Home made Lemon Curd

  1. #1
    Super Member Tussymussy's Avatar
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    Home Made Lemon Curd

    4 juicy Lemons zest grated and juiced
    4 Large eggs
    12oz golden caster sugar
    8oz softened unsalted butter cut into small lumps
    2 level teaspoons corn flour


    Whisk the eggs in a medium sized saucepan. Add the other ingredients and then place over a medium heat. Whisk continuously with a balloon whisk for 7 8 minutes until the mixture thickens. Be careful not to over heat or the eggs will curdle. Lower the heat and let the lemon curd gently simmer for another minute, continuously whisking. Remove from the heat. Pour the mixture, into 3 hot sterilized 1lb jars.

    You can use 3 medium juicy oranges to make orange curd or 7 8 limes, depending on size for lime curd.


    Delicious on scones, drizzled over cakes, lemon meringue or if you have a sweet tooth - on toast.

  2. #2
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    What is golden castor sugar?

    Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups?

    (We don't use the metric system, so it's confusing.)

  3. #3
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    Thank you, I'll try that (soon).

  4. #4
    Super Member LoriEl's Avatar
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    Thanks! Yummy.

  5. #5
    Power Poster CarrieAnne's Avatar
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    thanks!

  6. #6
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    Also what is corn flour? Would that be corn starch in the U.S.?

  7. #7
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    Thank you for this. As soon as I translate the recipe, I'll run out to the lemon tree in my back yard and pick a few of them. Since I do not spray it, I can safely use the skins for zest.
    This sounds yummy!!

  8. #8
    Kaz
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    What is golden castor sugar?

    It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.

    Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.

    Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.

    Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).

    Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.

    Hope this helps :)

  9. #9
    Super Member Patchworkmarion's Avatar
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    Thank you.I will make some.We have lots of limes.

  10. #10
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    Quote Originally Posted by Kaz
    What is golden castor sugar?

    It is like your light golden brown but finer so it is like (light golden brown) caster sugar you make cakes with.

    Also, when you say 12 oz. sugar, do you mean 12 ounces by weight or 1 1/2 cups? Means 12 ounces in weight pretty sure in weight they are the same( but fluid ounces I know are different). it's not Metric weight (which would be grams etc.), it is Imperial.

    Corn flour is pretty much your corn starch, what you would use to thicken gravies, sauces etc.

    Lemon curd is delicious on toast... yummy!!! Or in US, maybe your biscuits (not quite the same as our scones but close).

    Lol, None of my recipe books I bought from the Uk are much use over here to me, everything in cups etc. So learning it all the hard way and trying hard to find substitutes for things I took for granted back in the UK.

    Hope this helps :)
    Thanks for all the explanations. I'm sorry you're having a hard time here. Did you bring all your measuring devices and scales with you - that would surely make it easier. As for finding substitutions for ingredients you used in the UK, perhaps we can help. Give us a list of what you need and perhaps we can clarify some things for you. I'll bet there are quite a few people who have had the same problem and have found answers. We'll all try to help.

  11. #11
    Kaz
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    Lol, not having a hard time, just learning to 'translate' American to English. No I didn't bring much with me at all, lol. I was supposed to be going back home to apply for a fiance visa after staying a while but we decided not to wait!! So a suitcase full of clothes, my cross stitching supplies, a couple of recipe books and that was it, lol. Even left my old Pfaff behind and DD is starting to use. Everything else my kids either kept or sold at my request.

    I have managed to 'translate' most things, but my biggest problem is not being able to find the 'more slimming' versions of things like fromage frais and creme fraiche, quark. ROFL. We are vegetarian and I could NOT believe I had to buy vegetarian baked beans here (aren't beans vegetarian?). BUT one of our local supermarkets has a three foot long English section so I can buy my fave sauces, Heinz beans (ours has a lot less calories), gravy mixes (Bisto) and chutney. I also order my favourite chocolate as a treat from a Brit store (Cadbury's) occassionally.

    Have made up and created a whole bunch of my own recipes like a meatless meat loaf and my DH thought he made the best lasagne in the world but when he tasted an authentic Italian version he changed his mind (no riccota cheese in this, (bechamel sauce with nutmeg instead). I make fake steak and mushroom pot pies and chicken ones too and it makes me laugh when he tells everyone I 'even make the pastry'.

    So I don't do too bad, lol, now if only I knew what to do with all the 'greens' I see in the stores... what are collards? What is a rutabaga, lol.

  12. #12
    kso
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    Collards are a leafy green that is very popular in the southern US. It is similar to either spinach or Swiss chard.

    A rutabaga is similar to a turnip.

  13. #13
    Kaz
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    Thanks KSO. Always wondered when I see them in the supermarket. So how would any good vegetarian recipes for them??

  14. #14
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    Quote Originally Posted by Kaz
    . We are vegetarian and I could NOT believe I had to buy vegetarian baked beans here (aren't beans vegetarian?).
    Usually our baked beans come with bacon already in them. Then we add even more on top! You can also buy the jars of navy beans and doctor them up yourself with brown sugar and molasses, leaving out the meat.

  15. #15
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    I am an an american who lived overseas.. Hurray for BISTO, which is a can of dried gravy powder! You just add water to it to get gravy or broth base. They don't have it here.
    I use lofat sour cream for cream fraiche. Nothing is the same as Devon cream, though.
    A Rutabaga is a sweet "turnip like" veggie, peel it, cut it up into cubes and boil it until it is tender. Serve it with butter, because it is much better tasting than a turnip.

    Please, do you have a good recipie for peach chutny?
    We americans do sometimes make good chutneys.

  16. #16
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    Quote Originally Posted by kso
    Collards are a leafy green that is very popular in the southern US. It is similar to either spinach or Swiss chard.

    A rutabaga is similar to a turnip.
    Collards are almost tasteless, so people sprinkle vinegar, that has hot peppers in the bottle to flavor it more, over it to give it a better flavor.

  17. #17
    Super Member Tussymussy's Avatar
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    Sorry folks, I don't get any alerts re answers on this board - good ole aol!

    Sorry, I forgot about the translation into american. You need 12 ounces of sugar. Caster sugar that is light gold in colour.

    Cornflour is cornstarch.

    I hope that helps. If there are any other questions, please pm me.

    I am pretty fluent in american nowadays! :lol:

  18. #18
    Muv
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    Quote Originally Posted by jpthequilter
    I am an an american who lived overseas.. Hurray for BISTO, which is a can of dried gravy powder! You just add water to it to get gravy or broth base. They don't have it here.
    I use lofat sour cream for cream fraiche. Nothing is the same as Devon cream, though.
    A Rutabaga is a sweet "turnip like" veggie, peel it, cut it up into cubes and boil it until it is tender. Serve it with butter, because it is much better tasting than a turnip.

    Please, do you have a good recipie for peach chutny?
    We americans do sometimes make good chutneys.
    Oh my goodness, an American who knows what Bisto is! Ahhhh.... Bisto! A catchphrase in Blighty (did you ever see the old adverts?), and as for Devon cream, I hope you treat yourself to the occasional cream tea.

    As for chutney, you need help from England, where else? I have consulted my trusty book, Modern Cookery Illustrated, published before the war, so therefore pre-rationing, and checked the recipe for green tomato chutney which I have adapted time and time again to make chutneys of all sorts. Here is the magic formula:-

    1lb sugar - ordinary white granulated is fine

    1 pint vinegar - white gives a better colour, but no problem with brown

    1lb onions

    4lbs any fruit and/or vegetables you want

    8oz any dried fruit you want

    Garlic - as much or as little as you want -try about 4 cloves

    Spices - anything you want - such as chopped cystallised ginger, chillies (fresh, dried or powder), cloves, coriander seeds, cardomom pods. Make sure dried spices are crushed first.

    Salt

    Use a wooden spoon when cooking, and a stainless steel or enamelled pan.

    Chop up all the fruit and vegetables and dried fruit as coarsely or as finely as you like. Put everything in a large pan and cook gently until the sugar is dissolved. Then bring up to the boil, then reduce the heat and simmer until the mixture has evaporated to give a thick consistency. Stir frequently to prevent the mixture sticking to the bottom of the pan. When it has cooked long enough, so that when you pass the wooden spoon across the bottom of the pan it leaves a trail that doesn't immediately fill back up with liquid, the chutney is ready to pot.

    Don't try the chutney for at least three months. It improves with keeping.

    To do a peach chutney, I would suggest using 4lbs peaches and dried apricots for your dried fruit. If you want a nice yellow colour add a couple of teaspoons of turmeric.

    Good luck! Let me know how it turns out!

  19. #19
    Super Member TacoMama's Avatar
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    Love Lemon Curd! My sister has a friend from England and she always gives her Lemon Curd for Christmas and if I am there (she lives in Oklahoma and I live in AL), I get to eat some of it! Delicious. Thanks for explaining what caster sugar is and also the corn flour.

  20. #20
    Super Member TacoMama's Avatar
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    Would love to have the "meatless" meatloaf recipe!

  21. #21
    Senior Member winter012's Avatar
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    Collards are nothing like spinach!!!!! They are more bitter, & must be cooked a MUCH longer time to get them tender as they are tough to start with. A rutabaga is simply a yellow turnip. My mom cooked them & served them mashed, like mashed potatoes. I, personally, can't stand them (or turnips, or collards, or mustard greens either!!!!) Guess I'd made a lousy vegetarian........

  22. #22
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    Quote Originally Posted by Muv
    Quote Originally Posted by jpthequilter
    I am an an american who lived overseas.. Hurray for BISTO, which is a can of dried gravy powder! You just add water to it to get gravy or broth base. They don't have it here.
    I use lofat sour cream for cream fraiche. Nothing is the same as Devon cream, though.
    A Rutabaga is a sweet "turnip like" veggie, peel it, cut it up into cubes and boil it until it is tender. Serve it with butter, because it is much better tasting than a turnip.

    Please, do you have a good recipie for peach chutny?
    We americans do sometimes make good chutneys.
    Oh my goodness, an American who knows what Bisto is! Ahhhh.... Bisto! A catchphrase in Blighty (did you ever see the old adverts?), and as for Devon cream, I hope you treat yourself to the occasional cream tea.

    As for chutney, you need help from England, where else? I have consulted my trusty book, Modern Cookery Illustrated, published before the war, so therefore pre-rationing, and checked the recipe for green tomato chutney which I have adapted time and time again to make chutneys of all sorts. Here is the magic formula:-

    1lb sugar - ordinary white granulated is fine

    1 pint vinegar - white gives a better colour, but no problem with brown

    1lb onions

    4lbs any fruit and/or vegetables you want

    8oz any dried fruit you want

    Garlic - as much or as little as you want -try about 4 cloves

    Spices - anything you want - such as chopped cystallised ginger, chillies (fresh, dried or powder), cloves, coriander seeds, cardomom pods. Make sure dried spices are crushed first.

    Salt

    Use a wooden spoon when cooking, and a stainless steel or enamelled pan.

    Chop up all the fruit and vegetables and dried fruit as coarsely or as finely as you like. Put everything in a large pan and cook gently until the sugar is dissolved. Then bring up to the boil, then reduce the heat and simmer until the mixture has evaporated to give a thick consistency. Stir frequently to prevent the mixture sticking to the bottom of the pan. When it has cooked long enough, so that when you pass the wooden spoon across the bottom of the pan it leaves a trail that doesn't immediately fill back up with liquid, the chutney is ready to pot.

    Don't try the chutney for at least three months. It improves with keeping.

    To do a peach chutney, I would suggest using 4lbs peaches and dried apricots for your dried fruit. If you want a nice yellow colour add a couple of teaspoons of turmeric.

    Good luck! Let me know how it turns out!
    Dear Muv, Thanks loads! I like this recipe, and will use it! but it is the spices to go with the fresh peaches, that I am after...please can you give me aditional advice? ( I am not so sure videlia onions are the best flavor to combine with peaches? but perhaps they are just right?) I am thinking something unusual or unexpected like thyme?
    Jeannie
    Maybe crystallized ginger?

  23. #23
    Senior Member Catherine Marie's Avatar
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    If I may, here is a old family recipe for lemon curd which has the non-metric measurements.
    Mix in top of double boiler:
    2 C white sugar
    6 egg yolks
    4 egg whites
    Juice of 4 large lemons
    Grated rind of 3 lemons
    3 oz. of butter or margarine ( roughly 3 T)
    Stir the mixture until it becomes thick like honey. Place in a large jar or container and place in the fridge.

  24. #24
    Super Member TacoMama's Avatar
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    Catherine Marie, that recipe sounds good. How much does it make?

  25. #25
    Senior Member Catherine Marie's Avatar
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    Quote Originally Posted by TacoMama
    Catherine Marie, that recipe sounds good. How much does it make?
    Makes about 3- 250ml jars

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