Going near enough to it to make lemon curd sandwiches for our lunch boxes was simply out of the question; a state of affairs I had somehow managed to decipher that I lamented. I must have rebelliously come in to contact with some curd at some point, which afforded me the knowledge that this hatred is pretty much the only gene I haven’t inherited from the lady in question, and I was therefore aware of the injustice of a curd-free childhood.
Orange and Grapefruit Curd.
Adapted from River Cottage Handbook No.2 by Pam 'the jam' Corbin.
A few notes:
- If you're unfamiliar with the eating of curd...you pretty much treat it as jam. On toast it is diviiiiiine, or you could fill a cake with it, or use it as a sort of sauce on a slice of something for dessert. Allllso, I shall send a recipe your way soon in which it is used to make the MOST simple dessert.
- You don't neeeeeeed a sugar thermometer to make this, I've done it several times without, but I do prefer to, just because relying on science instead of my judgement does make sense sometimes.
- To make this last as long as poss, around 4 weeks, it's best to store in sterilised jars. Here's how....pop clean glass jars in a cold oven, turn the heat to 170°c. When the oven reaches that temperature, leave the jars 'cooking' for 10 minutes. Then turn the oven off and leave the jars inside it until you need them.
- To make this standard lemon curd, simple replace all the zest and juice with the yellow variety.
Makes around 750ml
You will need
finely grated zest 2 oranges
200ml a mixture of orange and grapefruit, proportions is not really important
125g butter, cubed
450g granulated sugar
200ml beaten egg (it'll be 4-5 eggs)
- Pop the zest, juice, butter and sugar in a bowl sat over a pan of simmering water (like you would melt chocolate).
- As soon as the butter has melted and the liquid is hot and shiny and measuring between 55-60°c on a sugar thermometer, pour in the eggs through a sieve and whisk.
- Stir gently over the simmering pan until it has become thick and creamy, and has reached 82-84°c. It will probably take 10-15 minutes so be patient.
- When it's done, pour it straight into your sterilised jars, and it's ready for your toast.