Lemon curd, lemon cheese - Page 2

Margaret Pilkington · 02-04-2009, 19:02

Katex just put the pan in a larger pan with water in it(like a bain marie)....it will slow down the cooking, but prevent the eggs from cooking too quickly.
Does that make sense?

MargaretR · 02-04-2009, 19:05

Quote:

Originally Posted by katex

.... About the same I reckon ...

Why all this subterfuge - you think we don't know?

katex · 02-04-2009, 19:10

Quote:

Originally Posted by MargaretR

Why all this subterfuge - you think we don't know?

Of course I know that you know Margaret that Planetsusie is my daughter (bet you have been P.M'ing each other like crazy) .. so ? Having said that I am not another TD. Kids have to stride out on their own.

planetsusie · 02-04-2009, 19:19

Quote:

Originally Posted by MargaretR

Why all this subterfuge - you think we don't know?

Think it was probably just a bit of teasing and warm banter between 2 people
Thats all.
Nothing dark about it and territory Im certain you are familiar with Margaret

planetsusie · 02-04-2009, 19:19

Whats a TD?

katex · 02-04-2009, 19:29

Quote:

Originally Posted by planetsusie

Whats a TD?

Well 'aint Transmitted Diseases ...

Is our member Turkish Delight, who is AndrewB's mum ... lovely lady as she is, defended him on threads to the height of blinkered thinking of her own.

jimmi5bellies · 03-04-2009, 10:31

My mums egg custards are divine.

jaysay · 03-04-2009, 10:42

Quote:

Originally Posted by katex

.... About the same I reckon ...

Ya that had me scatching my head too kate

Taggy · 05-04-2009, 10:02

The Cheese Stall on the Outside Market used to make the best, it was delicious, but unfortunately they stopped making their own and now just sell that "bronte" stuff which aint as good!

Best Regards - Taggy

katex · 05-04-2009, 10:54

Well, I did it !! Absolutely delicious.

Not without its problems though.

Used a pan over another (as per Margaret P's advice).

First problem was getting that granulated sugar to dissolve .. round and round the pan .. felt like one of the witches from Macbeth. Hubble, Bubble ..blah, blah.
Realised had not put the lemon juice in with butter and sugar, and mixed it in with the eggs. Well, shouldn't make any difference.

Did get frustrated and put it straight onto the hob, but was very careful.

Couldn't wait any longer and poured in rest of ingredients .. ah, sugar has now dissolved, but wonder what 'thickens' mean. Kept at it for another 1/4 hour ... surely ok. Pours in jars ... seems sloppy.. today, has thickened to good consistency. yippee.. keep dipping me fingers in to taste.. yummy.
Never mind about that sugar on kitchen floor, crunch, crunch... LOL.

Now, had a lemon left over, what to do with it ? Brain wave, a well-deserved Bombay Sapphire with Lemon and Ice. Mission accomplished.

Margaret Pilkington · 05-04-2009, 11:57

I don't suppose I need to tell you it needs eating up quite quickly or it goes off(butter and eggs)......not in the lemon curd so that keeps longer.
I don't suppose it will get much chance to go 'off' will it?

katex · 05-04-2009, 15:42

Quote:

Originally Posted by Margaret Pilkington

I don't suppose I need to tell you it needs eating up quite quickly or it goes off(butter and eggs)......not in the lemon curd so that keeps longer.
I don't suppose it will get much chance to go 'off' will it?

Yes, have thought about this Margaret thanks, no preservatives I suppose.

In fridge at the moment. Will be giving one away, but I don't buy bread, apart from Hot Cross Buns, which I will get this week. Suppose could taste quite good on crumpets.

Any other suggestions on what I could eat it with gratefully accepted. Don't eat much cake either, so no lemon curd tarts, or filling a plain sponge. Hey though, like doughnuts ... could get plain ones and fill them.

MargaretR · 05-04-2009, 15:56

Quote:

Originally Posted by katex

Yes, have thought about this Margaret thanks, no preservatives I suppose.

In fridge at the moment. Will be giving one away, but I don't buy bread, apart from Hot Cross Buns, which I will get this week. Suppose could taste quite good on crumpets.

Any other suggestions on what I could eat it with gratefully accepted. Don't eat much cake either, so no lemon curd tarts, or filling a plain sponge. Hey though, like doughnuts ... could get plain ones and fill them.

I like rice cakes as snacks - with peanut or cashew nut butter.
They are a bit like tasty polystyrene tiles .
A warning - on my last shopping delivery they sent me 'Savoury' version which are vile - saturated with Marmite - but the plain ones would not mar the flavour of your gorgeous home made preserve

Margaret Pilkington · 05-04-2009, 17:08

Katex, you could put some of it in some ice cream....a bit like raspberry ripple, but better.
I am not a big eater of bread either, but I would certainly make some curd tarts with it.........and I would make the pastry a little bit special by grating some lemon zest into sweet shortcrust pastry......nicely baked with a dollop of fresh cream and perhaps a few raspberries for garnish.......mmm, lovely.

katex · 05-04-2009, 20:03

Thanks Margarets .. rice cakes.. yes, are like plastic, but a decent base to bring out the Lemon Cheese. Love the ice cream idea .. would never have thought of that ... do like a couple of teaspoonfuls after a meal.

Like the tart you have mentioned Margaret P .. but oh! pastry ... no,no for me ... not good at it. LOL.