Recently I made some Mandarin Curd after finishing off the bottle of curd that Annette had made for the latest Simple Living Toowoomba swap. I had heard of Lemon Butter but had never heard of Lemon Curd or Mandarin Curd before and seeing as we have heaps of mandarins on our tree I thought I would give it a try.
I had asked Annette for the recipe before the workshop and did jot it down quickly in my notebook and was hoping I had written it down correctly and here are the ingredients I used:
MANDARIN CURD
300 mls mandarin juice
2t grated rind (I added 2T by mistake
2t cornflour (again I added 2T by mistake)
1c sugar (I used raw sugar)
4 eggs
100g butter
Add all ingredients to a saucepan and then put the saucepan over boiling water and stir till thickened.
Easy eh? Well, I stirred and stirred for ages before calling it a day and putting it down to experience as I thought it was supposed to thicken up like a jam. So I did some research on the internet and also asked the clever Down to Earth forum members and one of them uses the following:
300 mls mandarin juice
220g butter
zest of a lemon
1 1/2 c caster sugar
6 large eggs
The eggs go in after everything else has been warmed and the butter has melted. She doesn't use cornflour and others don't add it either.
Anyway, as it turned out, the mandarin curd was quite tasty and the two bottles I made are almost empty. Someone mentioned that it is supposed to be like a custard so now I am getting some more information for when I make it again.....
...which I think will be quite soon.
If you would like to look at some other recipes Taste has one as well as Not Quite Nigella. If you do make some please let me know what worked for you as, by the looks of that tree, I think I will be making mandarin curd for a few weeks to come.
Looks tasty!! My daughter brought some lemons up and I must make something from them ... you have given me an idea:)
ReplyDeleteIt certainly is tasty, Shirley.
DeleteHi Chel,
ReplyDeleteI would like to try this and would veganize it ( likely using more cornflour) though are the eggs imperative? Is this a dessert or would you pop it on toast or pancakes?
Vicki here is a recipe or if you Google vegan lemon curd quiet a few recipes come up
Deletehttp://dairyfreecooking.about.com/od/condimentschutneys/r/lemoncurdcook.htm
I think you would need the eggs, Vicki. It is nice on toast and could also be put into pastry for some little tartlets.
ReplyDeleteI'm giving this a go as well, my jar that I got went very quick.
ReplyDeleteYes, ours didn't last long at all, Mandy. I just had some of the curd I made on toast so I can see some more being made in the future.
DeleteI've been thinking of making some lemon curd to add to a birthday hamper I am doing up so your post came along just in time. I might research some older recipes I have and make a decision from there!
ReplyDeleteI'd be interested to see what you come up with if you put it on your blog, Joolz. Your cooking is always inspirational.
DeleteThis sounds yummy, I love lemon curd but had never heard of mandarin curd, could you use any kind of orange or citrus, I wonder?
ReplyDeleteKathy, I think someone on the DTE forum said they were going to make orange curd and that it tasted like sherbet. Now that would be an interesting taste.
ReplyDeletei just came across your blog and thought id come in and say hi. i have been making passionfruit butter and of course lemon curd but i think ill give the mandarin a try as my tree is also full, well not as full as it was cause the blasted cockatoos have been steeling them.
ReplyDeleteReally Nicole? They steal our macadamia and pecan nuts but I hadn't noticed them at the mandarins. I probably wouldn't notice them so much there as the tree is down the back. I hope your lemon curd turned out well. I haven't tried it as yet because we have all these mandarins.
ReplyDeleteI must make this as I have mandarins coming out my ears! Have given so many away to charities and friends, I am juicing and making cakes, so next will be this curd. I have told others about it but have yet to try my hand :)
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After reading about mandarins today I am going to juice some and freeze it. There are a lot of recipes on the net using mandarins but it is hard to use a tree full. I would register with Ripe Near Me if the tree was a bit easier to access without someone breaking their neck :-)
ReplyDeleteThis recipe is to eat like? Mandarin is the gossip as you call it here in Brazil?
ReplyDelete