Lemon Curd

Do you love your Microwave or is it just used for heating your cup of coffee?

Mine is in use all the time, from defrosting, to reheating , to concocting, and of course to cooking. I more or less cook all of my vegetables in the microwave, especially using the Lékué containers. It cooks faster ( basically steams) and no nutrients are lost in the cooking water, as there is no added water. I think of my mother, boiling cabbage until it was dead and then drying all that vitamin laden water down the drain.

Yesterday, I noticed that there were a few lemons that needed using and so decided to continue on our Preserve theme. Lemon Curd. Home made lemon curd is miles away both in flavour and texture from Shop bought, but the down side is , it doesn’t have much of a shelf life. The plus side , when making it in the microwave, is , it is made so quickly, that it can be made in the morning and spread on your scones at teatime. Other plus points when making in a microwave are, not having to use a double saucepan or stand stirring nonstop.

  • To make 1-1/2 lbs of curd
  • Finely grated rind and juice of 3 large lemons ( pips removed)
  • 4 eggs beaten well
  • 225 grams, 1 Cup, 8oz caster sugar
  • 115 grams, 4 oz unsalted butter cur into chunks
  • Method
  • Put everything into a microwave proof bowl or jug
  • Cook on high for a total of 5-6 minutes stirring at 1 minute intervals, until the the curd is thick and creamy
  • Put the bowl to cool and whisk at intervals. The curd thickens upon cooling.
  • Pour into warm sterilised jars. Cover and label and REFRIGERATE . Refrigeration is important as there aren’t any preservatives in this and has a very poor shelf life. Actually, as I only had one small jar, I put the extra curd into paper cups and popped them in the freezer.

Of course other citrus fruits maybe used, such as clementines, limes and grapefruit. Probably just one grapefruit will suffice.

When I was at college in Manchester, just around the corner from my hall of residence was a Fish and Chip shop, the local CHIPPY, named locally as Sweaty Betty’s. When really poor we would pop in and ask for a bag of bits, namely all the bits of batter that were to be found in the frying oil,( most probably lard, not oil). They gave them to us for free!

Yesterday whilst having a mini shop in Marks and Spencer’s flagship store, I found Their own brand of CHIP SHOP SCRAPS! At £1 for a tiny box, I don’t think I will bother! I wonder how long they will remain as part of their stock ? Good question !

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