Help ! Lemon curd

[halfateabag Profile]

Hi peeps, have tried searching the net and here.... but I have 12 lemons and want to make a long lasting lemon curd. everything I have looked at says either keep in a fridge or it will go 'off' I want a recipe (easy) that will last up to Chris*mas if possible in my cool larder.
TIA

[Suelle Profile Website]

I'd be interested to see if anyone knows of such a recipe. I can't find one.

[scullion Profile]

prep the lemons, put them in the freezer and make the lemon curd nearer christmas.

or make preserved lemons with some and lemon curd, for now, with the rest - if you're needing something to do with the haul of lemons.

[Lusciouslush Profile]

I have made an orange & lemon curd which keeps for around six months sealed, it's lovely but wouldn't use up all your lemons - I'd be inclined to do some preserved lemons too - always good to have in store.

[halfateabag Profile]

Great idea preserved lemons. I have now made said LC out of 6 of them. But will look for recipe for PL. Thanks peeps.

No room in DF due to visiting ASDA at that 'perfect time' and bought a shedload of meat products for 10p each! I was in 7th heaven !!!! Yes, I know, my own fault !!

[Sloe-Gin Profile]

Unwaxed lemons are best for PL, but if they're waxed, scrub them well. I won a 2* great taste award for mine in 2014, but when I gave up my chutney business, I put all my recipes in the attic. Any good recipe will preserve them though.

ETA, i used my preserved lemons in a Moreish chutney recipe I made up, with Moroccan spices. I wanted to put that in for an award, but gave up before I could.

And, just for us, I preserved the skins of lemons I've squeezed for other things, using a whole one for juice in there too.

[KeenCook2 Profile]

Sloe, I find that intriguing!

And, just for us, I preserved the skins of lemons I've squeezed for other things, using a whole one for juice in there too.

How do you do it? I have just thrown out some unwaxed juiced halves but would be delighted if i could find a way of preserving them! Given that recipes using them often say only use the skin, it would make sense .

[Sloe-Gin Profile]

Use them exactly as the recipe says, KC2, with loads of salt and juice of a whole one. No waste.

[slimpersoninside Profile]

when I gave up my chutney business, I put all my recipes in the attic

Could this be the start of a preserves book! .

[Sloe-Gin Profile]

Perhaps I need herbi on the case!!

[ZeroCook Profile]

How do you do it? I have just thrown out some unwaxed juiced halves but would be delighted if i could find a way of preserving them! Given that recipes using them often say only use the skin, it would make sense .

Agree with Scullion - whole or not, squeezed or not - freeze them. Peeled zest freezes well too. Claudia Roden has quite a few mentions of freezing for lemons used for preserving or otherwise.

Zosh, as you have no freezer space for whole lemons, do you have enough space for the lemon curd base without the eggs - a lemon juice, lemon zest, sugar syrup? Or even just juice and zest. Would freeze very flat. Six lemons worth shouldn't take up much space. Can be used for dishes including sorbets etc. Lovely stuff.

[halfateabag Profile]

I have full freezers. I would ask if the zested lemon halves could be used for preserved lemons in some way ?
I was going to ask Mamta if these zested lemon halves could be used for some sort of Lemon pickle. Kool may know if these could be used up in some way, I do hate any waste.....

[Sloe-Gin Profile]

Yes use in preserved lemons

[scullion Profile]

this is the recipe i use for preserved lemons .
i used a rough version of this to preserve the squeezed shells the last time i'd squeezed a load for lemon juice. i topped the juice up with bottled. they may not turn out quite as good as 'normal' but at least i didn't waste the lemon shells...

[halfateabag Profile]

Well, that's todays task sorted ! Many thanks ladies

[halfateabag Profile]

Actually, in the end, I made Mamta's window ledge pickle with a couple of additions. I had found a jar of pickled lemons in the back of a fridge so that would have been overkill.

I added a clove of sliced garlic and used cumin seeds as I did not have carob(aswain) I plan to add some sugar later when the peels have softened some.