Rešeller - Marmelatlar



LEMON CURD - 1
  • 1 cup sugar
  • Peel of 2 lemons, finely zested
  • Combine.
  • 1/2 cup fresh lemon juice
  • 5 egg yolks, slightly beaten
  • Combine & stir well.
  • 1/2 cup unsalted butter, melted
Add. Cook over low heat, stirring constantly to avoid scorching until thickened (about 5-6 minutes). Cool. Pour into jar with lid & refrigerate. Lasts a long time in fridge. You can use limes instead of lemons. This is good on toast or English muffins, for lemon tarts, or for cake filling. A dollop of whipped cream on the tarts mellows the flavor & is a good combination.

LEMON CURD - 2
  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

LEMON CURD - 3
  • 1 large juicy lemon (the thin skinned variety)
  • 2 large eggs (beaten)
  • 50g. of unsalted butter
  • 150g. of caster sugar
Put the eggs, butter, sugar and the rind of the lemon in a bowl. Melt over a pan of barely simmering water. Once all the ingredients have melted add the juice of the lemon and stir until the mixture thickens. Pour into a sterile jar. Store in the fridge for a few days. Delicious on bread or toast, or in baking.

MICROWAVE LEMON CURD
  • 3 large lemons
  • 4 eggs well beaten
  • 225g caster sugar
  • 125g unsalted butter diced
Wash lemons and warm in microwave 1 min. (to yield more juice). Finely grate rind and extract juice. Place in large jug with eggs, butter and sugar. Stir. Microwave 8-13 min. until curd has thickened. Whisk well every 2 mins to ensure even thickening. Leave to stand 5 mins, whisking once or twice. Curd thickens as it cools.