Category Archives: Curd

Apple and Lemon Curd

Apple and Lemon Curd
Author: 
Recipe type: Curd
Serves: About 1kg
 
Ingredients
  • 910g (2lb) peeled and cored cooking apples
  • 225g (8oz) sugar
  • 225g (8oz) butter
  • 2 eggs
  • 1 lemon
Instructions
  1. Chop the peeled and cored apple into rough chunks.
  2. Place the apple, with a little water,, in a bowl and cook until soft.
  3. Whisk or beat the soft apple to form a puree.
  4. Melt the butter.
  5. Add the butter and sugar to the apple puree.
  6. Add the eggs and beat them into the mix.
  7. Place the bowl over a pan of boiling water and cook slowly for about half-an-hour.
  8. When the mixture thickens, add the juice of the lemon, and stir well.
  9. Pour into pre-heated and sterile jars.
  10. Seal well.
 

Orange Curd

Orange Curd
Author: 
 
Ingredients
  • 4 sweet oranges
  • 2 sharp oranges - Seville oranges are best
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
Instructions
  1. Quarter fill a large saucepan with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the oranges onto a plate and put on one side.
  7. Juice the oranges and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the orange rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.
 

Lemon Curd

Lemon Curd
Author: 
Recipe type: Curd
Cuisine: British
 
Ingredients
  • 6 lemons
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
Instructions
  1. Fill a large saucepan a quarter full with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the lemons onto a plate and put on one side.
  7. Juice the lemons and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the lemon rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.
 

Gooseberry Curd

Gooseberry Curd
Author: 
Recipe type: Curd
Cuisine: British
 
Ingredients
  • 700g (1½lb) green gooseberries
  • 300ml (½ pint) Water
  • 110g (4oz) Butter, cut in small pieces
  • 340g (12oz) Sugar
  • 3 large eggs, lightly beaten
Instructions
  1. Top and tail gooseberries.
  2. Place the gooseberries into a heavy bottomed saucepan with enough water to just cover, bring to the boil and simmer until tender.
  3. Use a blender or liquidizer to produce a puree.
  4. Push gooseberries through sieve, making sure to scrape puree from underside of sieve.
  5. Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
  6. Add the sugar and butter, then cook over a low heat until the sugar is fully dissolved.
  7. Remove from the heat and blend with the beaten eggs.
  8. Return to the low heat, whisking continuously, and cook until the curd will coat the back of a spoon.
  9. Pour into prepared jars and seal as for jam.
 

Apricot Curd

Apricot Curd
Author: 
Recipe type: Curd
Cuisine: French
 
Ingredients
  • 225g (8oz) Caster Sugar
  • 160g (6oz) Dried Apricots
  • 50g (2oz) Butter
  • 2 Eggs
  • 1 Lemon
Instructions
  1. Wash the apricots, then cover them with water and leave to soak for 24 hours.
  2. Place the apricots in a jam pan, bring to the boil and simmer for about 30 minutes until the fruits are soft and tender.
  3. Mash well with a fork, or place in a food processor to create a puree.
  4. Place the puree in a bowl placed over a saucepan of boiling water.
  5. Grate the rind of the lemon.
  6. Extract the juice from the lemon.
  7. Put the sugar, butter, and the rind and juice from the lemon, into the pan and cook over a low heat until the sugar is dissolved.
  8. Beat the two eggs.
  9. Remove from the heat and blend in the beaten eggs.
  10. Return to the low heat and cook until the curd will stick to the back of a spoon.
  11. Pour into hot sterilized jars and seal well.