Theoriginallemoncurdoatmeal Recipes
THE ORIGINAL LEMON CURD OATMEAL
In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.
Provided by FLKeysJen
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl, except gingersnap.
- Microwave for one minute and then stir.
- Microwave for an additional 30 seconds.
- Break gingersnap over the top, in tiny pieces.
- Serve with extra milk or cream if desired.
LEMON CURD
Steps:
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
LUSCIOUS LEMON CURD
Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!
Provided by Recipe Baroness
Categories Jellies
Time 35m
Yield 4 jelly jars
Number Of Ingredients 5
Steps:
- Combine sugar and egg yolks in a medium sized pan.
- Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
- Do not let this mixture boil.
- Remove mixture from the heat, and wisk until it is slightly cooled.
- Stir in the butter and grated lemon zest.
- Cool completely and place in jars for yourself and gift giving.
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