Lemon Curd Pots Food

LEMON CURD POTS

Steps:

• Take four small freezer-proof pots or ramekins and divide the lemon curd between them. Top with the cream, grate some chocolate over and place the pots in the freezer until well chilled. Serve with biscuits of your choice on the side.

THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL

Steps:

• Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
• Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
• Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
• Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
• NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
• Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
• TRADITIONAL COOKING METHOD.
• Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
• Stir with a wooden spoon until thick and curd coats the back of the spoon.
• Pour into warm sterile jars, cover, seal and label.
• Refrigerate.

LEMON CURD POTS

Steps:

• Divide the lemon curd between four small, freeze proof pots or ramekins.
• Top with the cream.
• Grate some chocolate over the top of each pot.
• Place the pots in the freezer for an hour, until well chilled.

INSTANT POT® LEMON CURD

Steps:

• Combine sugar, lemon juice, egg, and egg yolk in a blender and blitz briefly. While the blender is running, pour in the melted butter. Allow to blend just until smooth (may be a little frothy).
• Pour lemon curd into a large 4-cup glass measurer (or another Instant Pot® safe container that you can cover). Cover the measuring cup with foil.
• Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Carefully remove the container from the Instant Pot®, and discard the foil. Use a whisk to whip the mixture until it comes together and is even and smooth (if it gets a little lumpy or curdled for a minute, keep whisking until it smoothes out).
• Lemon curd will be thin will it is warm but will thicken quite a bit as it sets up and cools. Refrigerate in a sealed container once cooled.

LEMON MOUSSE

Steps:

• Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
• Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

LEMON CURD & YOGURT FOOL

Steps:

• Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
• Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.