On Jul 7, 4:21 pm, "Harry Lowes" <h...@[EMAIL PROTECTED]
> wrote:
> 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
Thanks for this: lemon curd is one of my favourites - a great comfort
food when spread thickly on hot buttered toast.
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