Pumpkin lemon curd
From Cookipedia
| Pumpkin lemon curd | |
|---|---|
 |
| Pumpkin pie | |
| Servings: | About 4 kg (8lb) of Pumpkin lemon curd |
| Ready in: | 35 minutes plus cooling time |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
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
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