In message <q4idndp-7dkvqe_VRVnyvgA@[EMAIL PROTECTED]
>, Harry Lowes
<hl@[EMAIL PROTECTED]
> writes
>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
>
>
How lovely Harry. Thank you so much for this.
--
June Hughes
|
