Saturday, 10 May 2014

Lemon and Lime Curd

We spotted some nets of lemons and limes that were reduced when we were at the supermarket during the week... and, being of a thrifty persuasion, decided to buy them to have a go at making curd.

Looking for a suitable recipe, we were confronted with all sorts of 'fussy' ones that, frankly, we just don't have the time or inclination for.  So we adapted an old recipe from a card in my recipe stash and were able to make use of the 4 eggs we had as well.

The ingredients we used were - 

3 lemons, zested (and juice of 2)
3 limes, zested and juiced
4 medium eggs, lightly beaten
135g unsalted butter, cubed
165g granulated sugar

We zested and juiced all the limes - zested all the lemons but only used the juice of two of them.

All the ingredients were placed in a heatproof bowl over a pan of just-simmering water... take care NOT to let the water touch the bowl or the egg will scramble.  Stir.

We made sure to keep the water in the pan at a low heat and stirred the ingredients until first the butter melted and then the sugar dissolved.  Keep stirring....

Finally, the curd mix was thick enough to cover the back of our wooden spoon.

The curd was poured (messily) into sterilised jars... we had done this by pouring boiling water, right up to the brim, and leaving them whilst the curd was cooking.

From the ingredients we used, we made about 700ml of curd.
Sous Chef J was on hand to assist with post-jar-filling 'tidying up'... and a fine job he did of it too!

The recipe we adapted says the curd will keep in the fridge for up to a month but, somehow, don't think ours will last that long...

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