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Thread: Lemon Curd

  1. #1
    Join Date
    Oct 2007
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    Janetstown
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    Default Lemon Curd

    Anyone got a tried and tested, foolproof recipe for Lemon Curd? Never made it before but fancy giving it a go. I am a dab hand at jams etc but any help, tips greatly appreciated.

  2. #2
    Join Date
    Jul 2007
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    Annan
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    Default Lemon Curd

    grated zest and juice of 4 Large Lemons
    4 large Eggs
    12ozs C Sugar
    6ozs Unsalted butter cut in bits
    1 level Desert spoon Cornflour

    Whisk the eggs in a med pan then add rest of ingredients
    place over a low heat using a balloon whisk mix until mix thickens about 7 mins lower heat to smallest setting and simmer for a further min
    pour in to heated sterilized jars about 3x1lb size or whatever
    store in a cool place
    Its nice to be nice

  3. #3
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    Default

    Thanks. Bought the ingredients at lunchtime so going to give it a crack tonight. Will let you know how I get on....

  4. #4
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    OMG! It turned out fantastic. Took me a wee while as I didn't want to make a backside of it but well worth it. Thanks!!

  5. #5
    Join Date
    Apr 2006
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    Halkirk
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    Default

    I made it once and like yours tasted amazing but it cost a fortune to make so didn't bother again...cheaper to just buy it.
    Spring has sprung, the grass is ris', I wonder where the birdies is, the birdies is on d' wing, now thats absurd, everyone knows d' wing is on d' bird

  6. #6
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    Yeah, would have to agree that it is not great value for money, but hey the taste was priceless!!

  7. #7
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    May 2004
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    Thurso
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    Default

    save a teaspoon full for me skinnydog!!

  8. #8
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    Quote Originally Posted by dragonfly View Post
    save a teaspoon full for me skinnydog!!
    Quote Originally Posted by skinnydog View Post
    OMG! It turned out fantastic. Took me a wee while as I didn't want to make a backside of it but well worth it. Thanks!!

    Glad it went well Skinnydog and well worth it eh
    Dragonfly I will take you up a jar next visit
    Anne x
    Its nice to be nice

  9. #9
    Join Date
    Aug 2006
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    banniskirk
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    Default

    Quote Originally Posted by Anne x View Post
    grated zest and juice of 4 Large Lemons
    4 large Eggs
    12ozs C Sugar
    6ozs Unsalted butter cut in bits
    1 level Desert spoon Cornflour

    Whisk the eggs in a med pan then add rest of ingredients
    place over a low heat using a balloon whisk mix until mix thickens about 7 mins lower heat to smallest setting and simmer for a further min
    pour in to heated sterilized jars about 3x1lb size or whatever
    store in a cool place
    Thanks again Anne,i love the stuff,and this is easier than the recipie i usually use Cost wise we use our own eggs and know exactly what goes in to it,no strange ingredience.

  10. #10
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    Jul 2007
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    Annan
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    Quote Originally Posted by chaz View Post
    Thanks again Anne,i love the stuff,and this is easier than the recipie i usually use Cost wise we use our own eggs and know exactly what goes in to it,no strange ingredience.

    Ok Chaz your welcome as always I love it as well and no strange stuff
    Anne
    Its nice to be nice

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