Granny Smith and Lemon Curd

[achookwoman]

I am always on the lookout for recipes where I can use produce from our garden.  I recently noticed a recipe from the River Cottage's Hugh Fearnley- Wittingstall,   It uses apples,  lemons  and eggs,  all of which we produce plenty. It also seemed perfect to make in the Thermomix.   When I tasted it I realized that an extra bonus was the multitude of ways this curd  could be used.

500g Granny Smith Apples,  after peeling and coring
500g sugar
125g unsalted butter
5 eggs (to weigh 220g. or a bit more)
2 whole lemons, (unwaxed washed and cut into 8th.'s)
Juice of 1 lemon.

Add sugar and cut up lemons to TMX bowl,  zap for 20 seconds, speed 7.
Add 1/4ed  apples and zap 20 seconds,speed 7
Add butter, ( cut into cubes),  and eggs,  and extra lemon juice, zap for 20 seconds on speed  7.
Cook on 100, for 10 mins., speed 3, then
Cook for 10 mins., 90,  speed 3
Pour into sterilized jars and seal,  turn upside down. Cool


Makes about 4/5 medium jars.
Best refrigerated because of the eggs.

Can be used with/on, Pancakes, Waffles, Queen of Puddings, over ice cream, filling in Lemon Tea Cake, crumpets, toast, and added to an Apple pie filling,

[judydawn]

Thanks Chookie, it makes a lot - I might have to do half quantity.  Can imagine it going in your Queen of Puddings nicely. I was never into lemon curd but these days I find I am into many things for the first time in my life 

[achookwoman]

JD,  you might like this one as it is more like a lemon custard,  also i used 1/2 jar on 5  pancakes.

[judydawn]

Thanks Chookie, it is definitely on my list to do next week. DH is not normally into anything lemony but I'll try it on him to get a reaction - if I say it's a Chookie recipe he will probably eat it 

[achookwoman]

JD,  Ha Ha,  I used Meyer lemons,  which are mild,  that is why I added extra lemon juice,  you could leave this our.

[JulieO]

Sounds lovely, a must make for me too, though I'll have to buy my lemons, apples and eggs.   

[cookie1]

Chookie you are becoming famous. We can now say it's a Chookie recipe (as Judy mentioned).

[achookwoman]

Blush, blush.

[Thermomixer]

Thanks Chookie - great idea indeed.  Thanks for converting yet another one.  Really kicking goals 

Put a picture in - hopefully cookie1 can cut and paste the following and insert into Chookie's fist post on this thread:



YEAH I DID IT CHEERS ALL ROUND.WHOOPEEEeeeeeee

[judydawn]

Made this today - at least the lemons were free (hanging over from our neighbour's yard).
Very nice Chookie, I did the full quantity and we had it for dessert tonight on & in some pancakes I had in the freezer plus a little cream on the side.  DH said to tell you it was very nice and that, coming from a person who dislikes lemons, is saying something.

Handy little instant dessert if you make a batch of pancakes and freeze them in packs of 4 ready to just grab out for unexpected visitors.  Looks like you have gone to a lot of trouble.

[achookwoman]

JD,  glad you like this recipe.  The pancake recipe in EDC makes so many that it is handy to freeze some for emergencies.  This filling seems to go particularly well with pancakes.  Thought I might fill some, cover them and put in fridge then reheat for tea.

[judydawn]

I have found another use for lemon curd and although I didn't use Chookie's recipe here, it would work perfectly.  I was given a jar from a person who was given the jar by another person (are you following me so far ) and this is what I did with some of it. Beat 1/2 cup of cream to soft peaks and added 1/4 cup of the lemon curd to it along with 2 heaped teaspoons icing sugar. Placed paper patties into large muffin pans and filled with this mixture, smoothing out the tops.  As it was a trial recipe I only made 3 desserts but any quantities will work as long as you stick to 2:1 ratio of cream to curd and enough icing sugar for your own personal taste (even leave it out if you feel it doesn't need it).
Froze overnight, removed from freezer 10 minutes before plating up and poured some of my thawed frozen coulis over it.  There is a recipe in the EDC for berry coulis  but you could use pureed mango as well (fresh or out of a can).

I got this idea from www.foodnetwork.com - a recipe by Claire Robinson

[Cornish Cream]

Nice looking dessert jd, how did they taste?

[JulieO]

That does look special, nice for serving to guests. 

[judydawn]

Thanks girls.  It tastes like a light lemony ice-cream Cornish Cream.  The original (I saw Claire make it on Foxtel then found the recipe on the net) she made a batch of lemon curd and mixed it in all in with 2 cups of cream so what hers tastes like I won't know unless I follow her recipe to a T.  Mine was just an experiment to use up some of the curd I had and I was very happy with it.  She served hers with blueberry sauce.