This is a delicious alternative to traditional Lemon Curd. Marrows are in season now and cheap.
3.5lb marrow, peeled and seeds removed yields 2lb of marrow flesh.
2lb granulated sugar.
Chop marrow flesh into small pieces. Steam in water till tender.
Strain off liquid and blend it until smooth. Put the puree into a large pan with the sugar, butter and finely-grated rind and juice of the lemons.
Stir over a gentle heat until the sugar is dissolved then bring to the boil and simmer the curd for about 30 min, stirring frequently. Pour into clean, warmed jars and cover.
Delicious in sponges, spread on crusty bread or in tarts.
I am going to put some in a lemon trifle. Using Savoiardi or similar, Italian lady finger boudoir biscuits, or simply some madeira cake. Spread with blackcurrant jam and place in flat bottom dish. Generously sprinkle with Lemoncello and top with Marrow Lemon Curd and thin layer of custard. Leave in the fridge overnight to give the liqueur chance to soak in well. Before serving add a layer of fresh whipped cream finally topped off with fresh raspberries.
First stage ready - trifle sponge fingers split and filled with blackcurrant jam, sprinkled with Lemoncello and then spread with the Marrow Lemon Curd, put a thin layer of custard (not shown) and place in fridge overnight.
Next day topped with fresh cream and raspberries - all ready to eat..............