Gooseberry and Lemon Curd

July 5, 2012

I have never made ‘curd’ before, but my sister made lemon curd last year that was delicious, and while making the gooseberry jam the other day found a note for this recipe in my ‘River Cottage Preserves’ book. It is actually a recipe for Bramley lemon curd, but a note at the bottom suggests replacing the apples with gooseberries.
So I took 450g of Papa Peacock’s gooseberries (topped and tailed) and the zest of 2 unwaxed lemons and steamed these in the microwave (8 mins), then smushed the fruit through a sieve to make a smooth purée. I put this in a metal bowl over a pan of simmering water and added 125g of butter and 450g of sugar and the juice of the lemons and melted the butter. Then slowly poured in 4 large beaten eggs, whisking them in with a balloon whisk. Then I turned up the heat and cooked the mixture for 10 mins, my jam thermometer confirmed it had all reached 82 degrees c. Then when all smooth, glossy and creamy, I poured it into sterilised jars.
I have to say it is a bit of a faff, balancing the bowl on the saucepan with the thermometer and whisk threatening to tip the hot curd all over the hob, but absolutely worth the bother the curd is yummy scrummy, like the filling in a posh french ‘tarte au citron’, with an added fruity gooseberry fragrance. The book says it will last 4 weeks – yeah right!


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