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 HoneyGlennys 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 yolks1 cup sugar
Juice of 3 lemons
100gm butter
1 egg
Grated rind of 1 lemon
3 egg yolks
Same method as above.
Lemon CurdAnnabel 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!
