and a semi-preserve is how The Penguin Book of Jams, Pickles and Chutneys describes lemon curd. I've had a hankering for it for a while, and made some last week. The recipe in this book called for the rind and juice of 4 lemons, 4 eggs, 4 oz (half a stick) of butter and 1 lb (2 cups) of sugar. The recipe in Penguin Cordon Bleu Puddings and Desserts called for 2 lemons, 3 eggs, the same amount of butter and half the amount of sugar. I reckoned that less butter to sugar had to be good thing and went with the first recipe. It made three jars, one of which we brought away with us for the weekend.
We're having unscheduled oranges in caramel tomorrow. I was making a risotto tonight, and as there was some rhubarb that needed cooking I put some sugar and water on to boil up to a syrup, and then forgot about it. Luckily I went over to stir the risotto just when it had reached a beautiful rich caramel and before it burnt the pan!
I love lemon curd, though I've never tried to make it from scratch. You've truly made my mouth water just thinking about it. I'm going to have to check our rhubarb - spring has been slow in coming here. Yum, caramel. You get such a delicious treat from what could have been a small disaster. Lucky you.
ReplyDeleteLemon is one of my favorite food flavors....especially lemon meringue pie YUM! I think I'll look up a recipe for this lemon curd and give it a try; it looks and sounds delicious.
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