Such a great post, Julia - thank you for sharing your knowledge! I've got lots of citrus fruits in the kitchen at the moment, so will for sure be trying some of these. That lime & ginger one is calling to be made.
The lime and ginger is lovely, Mark and you could even add a few small pieces of glacé ginger if you don’t mind a bit of texture. We’re just coming into citrus season here so I’m looking forward to some more experiments.
Ooo yes I think I will give that a go, thank you - I've not attempted making anything glacé yet. May I also ask, do you think stem ginger in syrup would work too? I’ve got a jar that I'm needing to use and thought the syrupy chunks might blend in nicely?
Stem ginger will work really well. We rarely see it here unfortunately, just glacé and crystallized ginger - all that ginger syrup would be a great bonus.
Love all this!! Thank you for sharing your knowledge. I am saving it for the next time I make curd. And I was very pleased to see you use whole eggs, as that's my method too and it's good to hear I am getting it right! 😊
How fabulous. I have 5 yuzu on my tree - the first ever and I’m patiently waiting for them to ripe and then I think yuzu curd might be on my list also.
SO many yummy ideas for curd, Julia! I’ve only ever made lemon curd, which I love. But I’d like to try some of the others. Thanks for sharing the recipes and little history too!
Such a great post, Julia - thank you for sharing your knowledge! I've got lots of citrus fruits in the kitchen at the moment, so will for sure be trying some of these. That lime & ginger one is calling to be made.
The lime and ginger is lovely, Mark and you could even add a few small pieces of glacé ginger if you don’t mind a bit of texture. We’re just coming into citrus season here so I’m looking forward to some more experiments.
Ooo yes I think I will give that a go, thank you - I've not attempted making anything glacé yet. May I also ask, do you think stem ginger in syrup would work too? I’ve got a jar that I'm needing to use and thought the syrupy chunks might blend in nicely?
Stem ginger will work really well. We rarely see it here unfortunately, just glacé and crystallized ginger - all that ginger syrup would be a great bonus.
Amazing! You’re a star - thank you 😊 I’ll report back once I’ve given it a go.
I look forward to hearing how you go!
I love all of these ideas but especially the quince curd as my tree looks like it will have a very good fruiting year.
It’s been a bumper quince year here so I’ve been using them in all sorts of ways, but the quince curd is quite lovely and a gorgeous pink colour.
This is all very inspiring - thank you Julia! I would never have considered quince curd, but will definitely be trying it.❤️
It’s really lovely, Linda and a great colour.
Love all this!! Thank you for sharing your knowledge. I am saving it for the next time I make curd. And I was very pleased to see you use whole eggs, as that's my method too and it's good to hear I am getting it right! 😊
Thanks, Shell and so pleased to hear you found it useful.
Thank you! I have an (over)abundance of limes right now - and yuzu! - so this is timely :)
How fabulous. I have 5 yuzu on my tree - the first ever and I’m patiently waiting for them to ripe and then I think yuzu curd might be on my list also.
I think I had about 5 the first year but it’s gone gangbusters since then.
Here’s hoping!
SO many yummy ideas for curd, Julia! I’ve only ever made lemon curd, which I love. But I’d like to try some of the others. Thanks for sharing the recipes and little history too!
I hope you’re able to try a few different types, Ruth, although it really is hard to go past lemon curd.
Love lemon curd! 🍋
Me too! I could spoon it straight out of the jar!
Me too! When I worked at Sarabeth’s we used to lighten the lemon curd with whipped cream and spoon into tartlet shells, so delicious! 🍋 🥮
Sounds delicious- I could eat a couple of those for afternoon tea!