Saturday, 17 April 2010

Nanny McPhee and lemon curd

Today has been one of those days where everything seemed to happen! The FH and my UJ went out at about 11, and then I set to making lemon curd. My friend D came around for a chat, with her son, and stayed about an hour - during which I continued to make the lemon curd whilst we were chatting. Then they left and we had to scurry around and get ready to leave at 1pm to get to Huntingdon for the 1.50pm screening of Nanny McPhee and the Big Bang. It is an excellent film, set during WW2, and it was hilarious! Highly recommended.

After that, we came straight home, dropped the YFG off at her friend's house for a sleepover tonight and came home to resume the lemon curd marathon. Eventually the FH phoned to say that he and UJ were on their way home, and so I started to cook the dinner. We had a good meal with UJ and he left at about 9.30pm.

I made lots of lemon curd - I have about 6 jars left and I have given D and UJ a big jar each and another smaller jar to Jean. It is the most simple recipe and works like a dream. Here is the recipe just as I recieved it from the FH's sister in an email:

"I have a very good lemon curd recipe which I set out below - it usually keeps in a cool cupboard until opened and then I keep in the fridge, do not know how long it keeps though as we like it so much it is soon eaten.

100g (4oz) butter (I use unsalted)
3 eggs
225g (8oz) caster sugar
grated rind and juice of 3 lemons

In a medium sized bowl, heat the butter MICROWAVE HIGH for 2 minutes.
Beat together the rest of the ingredients and stir into the melted butter.
Cook uncovered MICROWAVE HIGH for 5 minutes, stirring well each minute. When cooked, the curd should be thick enough to coat the back of a wooden spoon.
Pour into sterilized jars, seal and cover.

As you will note this is made in the microwave and I can say that it is the easiest, quickest and best lemon curd I have ever made."

I totally agree - it is a doddle to make, even for someone like me who has never made lemon curd before! I have more lemons and lots more eggs, so I will be making another couple of batches tomorrow, and then I will be moving on to other egg-based products which I can freeze - cakes and quiches are the first things which spring to mind, although the FH has asked for egg custard as well - the lovely kind with the nutmeg sprinkled on the top.

It is strangely quiet without the YFG here tonight...

Last bit of news for the night - the Gold Partridge Orpington pen has produced two more eggs on consecutive days AND the Silver Laced Wyandotte hen has laid her first egg today!! We are making progress in the breeding programme at last.


Toria said...

Thanks for the recipe. It's always been associated in my mind with using up lemons, I didn't realise it was good for using up eggs as well. We have a surplus of eggs at the moment, no lemons but they are cheap at the shops right now, so I shall have to try a batch.

One of my use egg recipes is banana bread - I buy bananas when they are cheap, any that don't get eaten before they start getting a bit soft go into the freezer ready for banana bread later. I love banana bread & shops near work charge over $5 a slice - outrageous! So I bake up a few loaves, slice & freeze individually then grab a slice before I head out the door in the morning.

Looking forward to seeing any other recipes you post for using up eggs.

Morgan said...

Let us know how you get on with it too! Good idea with the banana bread. We often have a few leftover bananas when I buy them. I'm on to the quiches today, I think, so I'll let you know how they turn out.

Toria said...

Just tried & it was so easy!

Morgan said...

Glad you tried it - I've made more batches of it now and the family love it!