Pumpkin lemon curd: Difference between revisions
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===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> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3976 | |TotalCalories = 3976 | ||
|PortionCalories = 19 | |PortionCalories = 19 | ||
|DatePublished=29th July 2013 | |DatePublished=29th July 2013 | ||
|Author= | |Author=JuliaBalbilla | ||
|ImageComment = Pumpkin pie | |ImageComment = Pumpkin pie | ||
|Servings = Servings: 200 - if spread on bread 4 kg (8lb) jar | |Servings = Servings: 200 - if spread on bread 4 kg (8lb) jar | ||
Revision as of 14:55, 10 March 2021
Recipe review
Oooh-err! 3/5 Stranger and stranger Klapaucius)
| 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 |
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.
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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