Lemon Curd
Yesterday I had a go at making some lemon curd. I am trying to find ways to take all my favorite foods & how to reduce the calories and up the nutrition to make them healthier and more accessible as part of a healthy diet.
It was time to hit the lemons!
The first recipe I tried was courtesy of Leith`s Cookery Bible by Pru Leith and Caroline Waldegrave
"2 large lemons
3 eggs lightly beaten
3oz/85g butter
8oz/225g granulated sugar
Preparation:
Grate the zest of the lemons finely and squeeze the juice.
Place all ingredients except the lemon zest into a double boiler or a heavy saucepan.
Heat gently, stirring all the time until the mixture is thick.
Pass through a sieve then stir in the lemon zest.
Spoon into warm jam jars and cover. "
Everything went into the pan & the stirring began.
The smells in the kitchen were awesome, although stirring did take a good 20 minutes for me to get it to the right consistency.
Already as I was making this batch I was thinking of ways to change the recipe so that it would be less calories & fat.
Replacing the butter with canola oil, swapping sugar for sugar substitute would change the health benefits quite substantially.
Once I added the zest it came together pretty quickly. As we are using this in the morning and have 3 people queueing up for a sample I decided to decant it into small tupperwear containers to hand out as there is little chance that this batch is going to make it past noon on the following day!
The taste was wonderful, creamy, tart, ideas such as filling a pastry case with it and topping with whipped cream, lemon curd tarts, lemon bakewells, lemon bars were popping up in my head.
Although I am on a diet, incorporating a little of something as good as this into my diet is a much better choice than choosing processed junk foods, when something pure and simple such as this is more appealing, healthy and delicious. I shall be doing the recipe with limes too & compare the two tastes!
It was time to hit the lemons!
The first recipe I tried was courtesy of Leith`s Cookery Bible by Pru Leith and Caroline Waldegrave
"2 large lemons
3 eggs lightly beaten
3oz/85g butter
8oz/225g granulated sugar
Preparation:
Grate the zest of the lemons finely and squeeze the juice.
Place all ingredients except the lemon zest into a double boiler or a heavy saucepan.
Heat gently, stirring all the time until the mixture is thick.
Pass through a sieve then stir in the lemon zest.
Spoon into warm jam jars and cover. "
Everything went into the pan & the stirring began.
The smells in the kitchen were awesome, although stirring did take a good 20 minutes for me to get it to the right consistency.
Already as I was making this batch I was thinking of ways to change the recipe so that it would be less calories & fat.
Replacing the butter with canola oil, swapping sugar for sugar substitute would change the health benefits quite substantially.
The taste was wonderful, creamy, tart, ideas such as filling a pastry case with it and topping with whipped cream, lemon curd tarts, lemon bakewells, lemon bars were popping up in my head.
Although I am on a diet, incorporating a little of something as good as this into my diet is a much better choice than choosing processed junk foods, when something pure and simple such as this is more appealing, healthy and delicious. I shall be doing the recipe with limes too & compare the two tastes!
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