owned by 
Website: Guardian Recipes
Lemon Curd
Page: www.theguardian.com/lifeandstyle/2014/feb/22/leftover-egg-yolks-egg-whites-recipes-ruby-tandoh
Cuisine: English/Scottish | Course Type: Jams/Preserves
Tags: lemon lemon curd curd egg yolk preserve raw egg
Recipe Reviews
friederike from Berlin,
Years ago I read that the subconscious will often not pick up the negation if a sentence contains the word 'not'. So a sentence like, for example, 'sugar is not healthy'... is not quite the way you should put it.
But I disgress (the example above was mine, by the way). What I actually wanted to point out was that the sentence "Suspend the bowl over pan of simmering water, making sure that the base of the bowl does not touch the water." led me to... yes, you can guess, I suspended a bowl over a pan of simmering water and then added a bit of extra water so that the bowl actually touched the water. And then I was surprised that white specks started showing up - at first I thought the butter hadn't melted yet, but it turned out to be coagulated bits of egg white. Luckily, I was able to just pick them up with a spoon (a small spoon and plate are really useful to have at hand!) and continue.
I used the zest of 2.5 lemons, but not even all juice of two lemons (I was surprised at how much juice they produced!), and it still turned out quite sour. The amount of zest is probably fine, maybe also the amount of juice (I should have measured how much that was), I am thinking about adding maybe a bit more sugar. And I'm wondering if this would work with oranges, too!
Edited the next day:
I actually wrote the review above right after making them. Now that I've actually had some Lemon Curd on a slice of bread, I quite like how tangy it is! It's also a beautiful bright yellow, very nice to see. What I like a little less is that it isn't really creamy - but even that you'll hardly notice when eaten with bread.
(edited 24th September 2015) (0) comment (0) useful
Login or register to add your own review of this recipe.