Lemon
Curd
This traditional curd is cooked in a
bowl set over simmering water. Using a stainless steel whip instead
of a wooden spoon gives it a lighter texture when done. You can substitute
finely chopped lemon peel for the grated if you prefer that texture.
4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated
Beat eggs to break
up yolks, then add all ingredients to the eggs. Place in a large stainless
steel bowl set over simmering water and using a large wooden spoon,
stir until thickened. Mixture will be very hot when done, and thickened,
and when tested, will leave a clean path on the back of the wooden
spoon.. Transfer to a shallow container and allow to cool before placing
in the cooler. Use within a week.
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Homeade
Scone Cream
If
Devonshire is not available, this cream makes a nice substitute for
a topping for scones and tea breads.
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Raspberry
or Blackberry Preserves
You can use raspberries or blackberries for this recipe.
2 to 2 1/2 pounds
fresh ripe raspberries or blackberries
3 c sugar
2 T freshly squeezed lemon juice
The night before
cooking, place berries and sugar in a bowl, alternating with layers
of berries and sugar, and cover. Let these macerate at room temperature
overnight. Next day, add all ingredients including fresh lemon juice
to a heavy saucepan and bring to a boil. Lower heat to medium, but
keeping it at a slow boil, continue to cook until the jam reaches
the desired jelling point. Skim throughout the cooking process. When
done place in jars. Process or use with a week.
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Lemon
Marmalade
Add in as much lemon juice and grated peel as you prefer.
6 lemons: wash then grate
all the peel and reserve, juice them and strain juice and reserve,
then soak remaining shells in water set in the refrigerator overnight.
3 c sugar
1 3/4 water
Boil the lemons in their
soaking water until very tender, about 45 minutes. Drain and cut into
very thin strips that are about an inch in length.
Make the syrup:
boil the water and sugar for 10 minutes. Add in the cut strips of
lemon and boil until clear, about 15 minutes. Remove the strips with
a slotted spoon or skimmer and reserve. Then add as much of the reserved
lemon juice and reserved grated lemon peel as desired. Return to boil
and boil until thickened. Add in all of the removed cut and cooked
lemon strips and continue to cook for about 10 minutes. Place in jars.
Process.
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