Monday, 6 August 2012

Lemon Curd - a prize winning recipe

In Lancashire lemon curd is known as lemon cheese, but whatever you call it it is the most delicious and versatile preserve.  It is also very easy to make.  This recipe was passed on to me by a friend, who also used to win prizes at shows.

                               Ingredients         3oz butter
                                                            8oz  caster sugar
                                                            2 unwaxed lemons - grated zest and juice
                                                            3 eggs - beaten

Put a clean jam jar in the oven to warm.  This recipe makes 1 jar and some left over to eat immediately.

Place all the ingredients in a heatproof bowl and decide how to cook your lemon cheese.  There is the relaxing way, place the bowl over a pan of simmering water and stir constantly until the mixture is smooth and thick.  Or the quick way, which is keep giving it a 30second zap in the microwave until the mixture is smooth and thick.

If you are making it for your own use, pot it as it is.  If you wish to enter it at a show I recommend that you sieve it.  Judges seem to like a very smooth lemon cheese with no bits of zest.  Also check the schedule as many shows specify waxed discs and celophane as they are quicker to open than metal lids.

Good luck.

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