|
recipe queen
Guest
|
 |
« on: 02 October 2008, 12:22:45 pm » |
 Quote
|
For those Brits who like Lemon Curd here is an easy recipe that takes less than five minutes to cook in a microwave. It is so easy.
1 CUP SUGAR
3 EGGS
3 LEMONS (ZESTED)
HALF CUP BUTTER.
OK, here goes.. whisk the eggs and sugar, add lemon juice and zest along with butter. Place in microwave for five minutes on high but after each minute you need to stir a few times.
I am so immpressed with this recipe as it is so easy.
You can keep this for 2 weeks in the fridge.
Just made some yesterday and it is so nice.
Enjoy.
|
|
|
|
|
Logged
|
|
|
|
|
ExpatSingapore Message Board
|
|
« on: 02 October 2008, 12:22:45 pm » |
Quote
|
|
|
|
|
|
Logged
|
|
|
|
|
Love this
Guest
|
|
« Reply #1 on: 02 October 2008, 12:35:41 pm » |
Quote
|
You can use this as a cake filling, on toast or in Lemon Merringue pie. This is a really good and easy recipe.
|
|
|
|
|
Logged
|
|
|
|
|
Lemony
Guest
|
|
« Reply #2 on: 02 October 2008, 12:51:26 pm » |
Quote
|
nice one, it sounds excellent - I'll give it a try sometime, thanks.
|
|
|
|
|
Logged
|
|
|
|
|
delia not
Guest
|
|
« Reply #3 on: 02 October 2008, 14:50:14 pm » |
Quote
|
Sorry, just need to get it all straight:
Do you use the zest AND juice of the lemons?
Assume the butter must be soft - to what sort of consistency do you beat it all?
Thanks - can't wait to try it!
|
|
|
|
|
Logged
|
|
|
|
|
recipe queen
Guest
|
|
« Reply #4 on: 02 October 2008, 15:44:50 pm » |
Quote
|
yes, you need the zest and juice. Ok.
|
|
|
|
|
Logged
|
|
|
|
|
recipe queen
Guest
|
|
« Reply #5 on: 02 October 2008, 15:47:28 pm » |
Quote
|
yes, butter needs to be soft, or room temp.
This recipe is a no brainer, just open microwave door every minute and stir. What could be simpler. TRY IT.
|
|
|
|
|
Logged
|
|
|
|
|
people people
Guest
|
|
« Reply #6 on: 02 October 2008, 19:24:40 pm » |
Quote
|
right up my street this one. Thanks. Now lets have some more quick & easy, tried & trusted recipes from you all. You know, the old standbys which everybody has, but which always go down a treat. i'll post one of mine in a minute, but got to go & find the recipe. ive been making it since 1978, but still need to refer. Oh & its in ozs. My age is showing.I'll convert.
|
|
|
|
|
Logged
|
|
|
|
|
people people
Guest
|
|
« Reply #7 on: 02 October 2008, 19:58:46 pm » |
Quote
|
Actually, this is one I remember & don't have to look up. Will find the other later.
Have Your Cake & Eat It.
1 cup sugar
100g butter or soft marg
Cream these 2 above, together.
Add 2 or 3 eggs
2 cups self raising flour
enough milk to make dropping consistency.
OR just put the whole lot in a processor one time!Dead simple.
Bake @ 180 for about 20 mins until golden.
Good for birthday cakes with added icing, fruit flans for dessert or anything sponge-y
You can add coconut, lemon peel, fruit, whatever. Never fails with me.
|
|
|
|
|
Logged
|
|
|
|
|
