Pumpkin lemon curd: Difference between revisions
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|description=I'm always searching for recipes to use up our everlasting glut of pumpkins and squashes, here is another to share | |description=I'm always searching for recipes to use up our everlasting glut of pumpkins and squashes, here is another to share | ||
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<!-- /seo --> | <!-- /seo -->I'm always searching for recipes to use up our everlasting glut of [[Pumpkins|pumpkins]] and [[Squashes|squashes]], here is another to share. Would make a nice filling for a pie. | ||
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|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Oooh-err!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span> | |||
<span class="reviewDesc">Stranger and stranger</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pumpkinlemoncurd|#pumpkinlemoncurd]] [[Special:Search/juice|#juice]] [[Special:Search/lemons|#lemons]] [[Special:Search/pumpkin|#pumpkin]] [[Special:Search/zest|#zest]] [[Special:Search/squashes|#squashes]] [[Special:Search/boil|#boil]] [[Special:Search/squash|#squash]] [[Special:Search/brownsugar|#brownsugar]] [[Special:Search/jam|#jam]] [[Special:Search/lemoncurdrecipe|#lemoncurdrecipe]] | ||
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Latest revision as of 17:26, 21 January 2022
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 | |
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![]() |
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 reviewOooh-err! 3/5 Stranger and stranger |
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
- Rub the flesh through a sieve into a large pan
- Zest and juice all 6 lemons discarding pips and pith
- Add the juice, zest and sugar to the flesh and slowly bring to the boil. Boil for 5 minutes, stirring often
- Allow to cool and store in clean sterilised jars as you would for jam
- 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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