Lemon and Lime Curd

[amandaandherveg]

Here I go again, you have all ben sooooooo helpful today, a huge thanks.

Last time I made Lemon Curd it had to be kept in the fridge. Can anyone give me a recipe that they like for Lemon and Lime Curd that can be stored in the cupboad before opening? A friend of mine gave me a jar of hers last week but it lacked any real depth of flavour.

[OllieMartin]

I've got 3 bags of lemons to use up, anyone got a good recipe for curd? (Or any other good suggestions, I'm already making a vat of limoncello)

[wollyanna]

Lemon Curd
4-5 lemons(8 fld oz juice)
6oz butter (175gms)
11/4lbs sugar (550gms)
4 eggs (8fld oz)
wash lemons and finely grate,Squeeze juice and use 8 fld oz.
Place butter,sugargratede lemon rind and juice in top of double saucepan or bowl over hot water.Cook gently until sugar dissolved. Strain and return to clean bowl.
Beat eggs well and strain into other ingredients Return to heat and continue over a low heat until coats back of wooden spoon.Pour into warmed jars cover and label. Keeps for 2 months freezes for 6 months.
You can mix your lemons and limes just make sure you fnish up with right amount of juice etc. I have rather a lot of recipes but they all seem to be a variation on this. If you add less sugar it will keep for less time. Hope this helps

[Nicos]

I used to make apple and lemon curd yeas and years ago- and it's lovely- not quite o acidic if that's what you like- and helps to use up some of those piles of apples stored in the garage .
This one sounds pretty similar...

Recipe: River Cottage Bramley lemon curd | Life and style | The Guardian

[amandaandherveg]

I used to make apple and lemon curd yeas and years ago- and it's lovely- not quite o acidic if that's what you like- and helps to use up some of those piles of apples stored in the garage .
This one sounds pretty similar...

Recipe: River Cottage Bramley lemon curd | Life and style | The Guardian

I have been using this recipe since buying the book earlier this year - it's completely fab.

[OllieMartin]

Lemon Curd
4-5 lemons(8 fld oz juice)
6oz butter (175gms)
11/4lbs sugar (550gms)
4 eggs (8fld oz)
wash lemons and finely grate,Squeeze juice and use 8 fld oz.
Place butter,sugargratede lemon rind and juice in top of double saucepan or bowl over hot water.Cook gently until sugar dissolved. Strain and return to clean bowl.
Beat eggs well and strain into other ingredients Return to heat and continue over a low heat until coats back of wooden spoon.Pour into warmed jars cover and label. Keeps for 2 months freezes for 6 months.
You can mix your lemons and limes just make sure you fnish up with right amount of juice etc. I have rather a lot of recipes but they all seem to be a variation on this. If you add less sugar it will keep for less time. Hope this helps

I don't think you mean't 4lbs of sugar did you?
I've just put 2lbs in and it's swamped!

[Jeanied]

Ollie I think that is the keys not taking one and a quarter on a puter. Easier in metric.

[OllieMartin]

I have old-fashioned scales and only have a set of imperial weights for it. No worries though, I've just doubled all the other ingredients and it's not looking too bad. (Just needed a quick call to my personal cooking hotline AKA. Mum)

Thanks

[Jeanied]

Ollie put 'a set of metric weights' on your Christmas list - then you will be bilingual!

[OllieMartin]

Ollie put 'a set of metric weights' on your Christmas list - then you will be bilingual!

But only good boys get Christmas presents

[Jeanied]

Well, that's me out then! Nothing for bad girls...

[wollyanna]

Sorry Ollie about the quarter its just as Jeanid said at least I did put metric. I hope it turned out alright in the end. Why can't they have a keyboard with fractions instead of having to fiddle to change things. I have another problem with my laptop as it was a present from my daughter in Dubai and i don't have a pound sign but could write in Arabic!!!!!!!

[OllieMartin]

Not to worry, it looks like it's turned out pretty well. And if I'd only done a single portion it wouldn't have made enough.
All's well that ends well. Thanks for the recipe.