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Thursday, September 30, 2010

Lemon Honey or Lemon Curd


I seem to be blogging about almost anything except beads at the moment, but I promised to give you this recipe ages ago, so here it is.

Lemon Honey
Glennys Raffils

75 g butter
1/3 cup lemon juice
¾ cup sugar
2 large eggs, beaten
2 teaspoons finely grated lemon rhind

Put butter, sugar, juice and rind into a little jug and cook on high (100%) for 1 – 2 mins (until sugar has dissolved). Mix and gradually add to egg mixture, stirring well. Return mixture to the jug and cook on medium (50%), stirring every minute until mixture thickens (3-5min). Mixture will thicken more as it cools.

Lemon Honey using left-over egg yolks

1 cup sugar
Juice of 3 lemons
100gm butter
1 egg
Grated rind of 1 lemon
3 egg yolks

Same method as above.


Lemon Curd
Annabel Langbein

340gm caster sugar
220gm butter
Finely grated zest of 1 lemon
300ml lemon juice (about 6 juicy lemons, strained)
6 eggs beaten lightly with a whisk

Place sugar, butter, lemon zest and juice in a pot (use a double boiler if you don’t have a
thermometer). Heat over medium low heat till butter has melted. Take off heat and
strain eggs into mixture.
Return to heat with a thermometer attached and cook, stirring constantly, until
temperature reaches 75 deg C. If using a double boiler, cook until mixture thickens
enough to coat the back of a spoon.
Remove at once from heat and stir a little to prevent mixture overheating at base and egg
from curdling.
Pour into hot sterilized jars while still hot and seal with pop-top lids or store in a sealed
container in the fridge. Chilled, it will keep for many weeks.
Preserved it will keep indefinitely as long as seal is unbroken.
Makes just over 1 litre.


I made the complicated (Annabel Langbein) recipe a wee while ago, with all the fuss, complete with thermometer etc, and what a palaver it was! I ended up with so many dirty dishes and even put the mixture back in the pot to do it all over again as I wasn’t satisfied that it had set the first time. I have to say that it is absolutely fabulous though – the flavour is really tart, and I’ve used a dollop of it in the middle of muffins, made a Krummeltorte with it (a butter crumble cake), and mixed it with yoghurt and whipped cream for desserts – and there’s still a jar left.
There’s nothing like having a jar of Lemon Curd in the fridge to whip up something fabulous when the urge comes upon you!
Next time I will try the microwave recipe – it’s one which my sister has used often and swears by. I remember that she used to make lots of microwave jams in the days when her kids where at home, and they were jolly good.
I’m sure it’s not Weight Watchers approved, but a little of what we fancy does us good, they say, just focus on of all the Vitamin C in the lemons!

7 comments:

Kim said...

Hi Les, I came here earlier and truly I did write a post! Maybe it is waiting to be approved, so I will wait and you can delete this one. I will check back later to see if it shows up! :-) Hugs to you!

Kim said...

Okay, I suppose it isn't waiting after all.

So I am jazzed that I painted your studio door through spirit vision. Mmmm, I had a dream about you the other night, too. It was about how busy you are/have been. Who knows where we meet when we go to sleep? :-)

Thank you so much for these yummy recipes. I love, love, love lemons, but I had never tasted lemon curd until we moved to England. Isn't that weird? It is not a usual item here and when you can find it the cost is almost prohibitive. Now I can make my own and have a bit of lemon flavor when they are out of season (now)!

I can't wait to try this!

Thank you so much, Lesley!

Stitchbird said...

Oh yeah - I can feel some lemon curd making coming on. Based on the dishes I think I will try the microwave option. Weight what? Thanks Lesley. Love and hugs L

glitz said...

Hi Kim,
Yes - we need to talk more about that studio door thing - that's surreal! I must send you some photos.
We have always used lemon honey on toast or bread or scones - it's an old treat that you don't often see made commercially here either. Perhaps that is part of the treat - that it had to be home made?
If you love lemons you will love lemon honey - I will also dig out my mother's lemon meringue recipe for you - it's a lemony custard with meringue top and no base - the emphasis is on the lemon flavour.
Arohanui.

glitz said...

I dont know what was happening with Blogger the other day - it was misbehaving all the way!

glitz said...

Hi Lyndy - Let me know how you get on with the microwave recipe - I want to try it next time, too. L x

Kim said...

Hello Lesley,

I will take your offer on your mother's recipe! Lemons are something I can't get enough of...well, along with apples! LOL Thank you so much!

I also have been thinking a lot about the earthquake area. How are things going there?