| T O P I C R E V I E W |
| Kerrie |
Posted - Sep 30 2005 : 04:21:40 AM
This recipe is direct from a friend in Norfolk. 
I often use confectioner's sugar in place of castor (which is simpy very very very fine "table sugar") and it turns out nicely, though very sweet. I spoon it into small jelly jars (as if to can) and usually freeze it. It keeps for months and thaws perfectly.
Homemade Lemon Curd
4oz butter
Two very well beaten eggs
6oz caster sugar
juice of one lemon
rinds of two lemons.
In a bowl over a pan of simmering water, melt 4oz butter with 6oz caster sugar and the juice of a lemon and the rind of two lemons. When the sugar is dissolved and butter melted, add two very well beaten eggs and the juice of the second lemon and stir until thick enough to coat the back of your spoon - about ten minutes. Pour into sterilised jars - preferably two or three small ones.
This will yield about a pound. It keeps for about 6 weeks in the fridge. The flavour is just so much nicer - and if you like it sweet you can add up to 8oz sugar. |
| 5 L A T E S T R E P L I E S (Newest First) |
| katie-ell |
Posted - Oct 03 2005 : 05:41:27 AM
yum yum yum. What would happen if you put some grated lemon peel into the curd? When I make my world-famous (in my mind) lemon meringue pie, I put a Tbsp of grated peel into the filling -- zings it up. And do you think superfine sugar might be the same as or a good sub for castor sugar? |
| Kerrie |
Posted - Oct 03 2005 : 04:10:43 AM
Oh awesome recipe Kay! I've tried one that used cream cheese but it wasn't quite right, I'll have to try this one - thanks for posting it.
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| n/a |
Posted - Oct 01 2005 : 10:06:49 AM
Thank you both so much. I have always wanted these recipes. My daughter(15) and I really enjoy tea on our morning off. We go out back set up a little table and drink tea, eat goodies and watch the birds at the feeders and in the meadow. Thank you again!
When I feel spring coming I have to plant or I’ll go crazy! |
| therusticcottage |
Posted - Sep 30 2005 : 9:55:33 PM
Found the recipe for the Devonshire Cream. I had it on my computer. Missy had a tea for my birthday in May and we served this with scones. It is to die for good!
Devonshire Cream
Makes 2 cups
8 oz sour cream
½ cup confectioners sugar
1 ½ teaspoon vanilla extract
1 cup whipped cream
1. Combine all ingredients; whip until blended. Refrigerate.
Notes: I keep adding confectioners sugar until it has the taste that I desire. Serve on scones, breakfast bread, or fresh fruit.
I'm still hot...it just comes in flashes. |
| therusticcottage |
Posted - Sep 30 2005 : 9:53:28 PM
Kerrie -- thanks for sharing this recipe. I have a wonderful recipe for Devonshire Cream and have been wanting one for Lemon Curd. If I can find my recipe I'll share it tomorrow. It is definitely getting to be tea and scones weather!!
I'm still hot...it just comes in flashes. |
