Pumpkin lemon curd

I'm always searching for recipes to use up our everlasting glut of pumpkins and squashes, here is another to share. Would make a nice filling for a pie.

Pumpkin lemon curd

Pumpkin pie
Servings:	Servings: 200 - if spread on bread 4 kg (8lb) jar
Calories per serving:	19
Ready in:	35 minutes plus cooling time
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	29th July 2013

Best recipe review Oooh-err! 3/5 Stranger and stranger Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 kg (4 lb) pumpkin or squash flesh, (seeds removed)
• 190 ml (1/3rd of a pint) water
• 2 kg (4 lb) brown sugar (demerara, muscovado or any unrefined sugar - even jaggery would be fine)
• 225 g (8 oz) butter
• 6 lemons

Mise en place

• Wash the pumpkin well, chop into manageable slices and boil in unsalted water until soft, about 15 to 20 minutes will be sufficient for most squashes.
• Scoop the flesh out of the skins and reserve. This is much easier than trying to peel the squash before boiling.

Method

1. Rub the flesh through a sieve into a large pan
2. Zest and juice all 6 lemons discarding pips and pith
3. Add the juice, zest and sugar to the flesh and slowly bring to the boil. Boil for 5 minutes, stirring often
4. Allow to cool and store in clean sterilised jars as you would for jam
5. It should set once cool

See also

• Lemon curd - information page
• Lemon curd recipe
• Pumpkin lemon curd
• Lemon curd recipe (Mum's)
• Orange curd recipe (Mum's)
• Lemon curd (TM)

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