Found this in one of the wife's old recipe books, it's handwritten and I
don't know where she got it from but I well remember her making it. I've
just tried it this afternoon and it works a treat making splendid lemon
curd. (It is not the "classical" recipe but it is very quick to prepare
and
the taste is out of this world.)
QUICK LEMON CURD (Quick because the custard powder helps speed thickening
process)
For 1 8oz Jar
1 egg
half teaspoon custard powder
3 oz caster sugar
1 oz butter
Finely grated rind and juice of 1 lemon
Use a basin that will fit over a pan if simmering water.
In basin, beat the egg with the custard powder. Add sugar, butter, lemon
rind and juice.
Set basin over simmering water and stir mixture from time to time until it
thickens. It will take about 15 to 20 minutes.
Pour into small jar and allow to cool. Keep in fridge and use within 4
weeks.
********************
I used double the quantities and cooked it in a double pan. I did not
bother
with sterilising jars etc and poured curd into four small, lidded plastic
food containers, left lids off 'til cool then covered and bunged them in
the
fridge. I doubt they will last four weeks and it's nice to be able to make
a
small quantity without all the bother of sterilising, sealing etc.
(Re the keeping food thread, I would of course, always store stuff like
this
in the fridge.)
HL
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