Tuesday, 28 August 2012

Marrow Lemon Curd/Lemon Trifle

This is a delicious alternative to traditional Lemon Curd. Marrows are in season now and cheap.
Ingredients:
3.5lb marrow, peeled and seeds removed yields 2lb of marrow flesh.
5 lemons.
2lb granulated sugar.
4oz butter.
Method:
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..............

44 comments:

  1. Rosemary, your photo is charming. Is a marrow a zucchini? I am unsure of what a marrow is. I do love learning about these terms. Thanks for your comment yesterday. I have tough days ahead but you are right Joe is a rock. Olive

    ReplyDelete
    Replies
    1. Dear Olive - you are right it is a zucchini or courgette but is fully matured. It has not been picked when immature like the zucchini but been allowed to grow to its full size. The flesh and everything about it is just the same but larger. Take care Olive♥

      Delete
  2. Seems so easy I get a bit suspicious... No I am just kidding. I make jam in a very simple way and it tastes better that the complicated recipes I have tried before.

    I happen to have some Lemoncello from Corfu at my kitchen so I think I will try this

    lots of love to you Rosemary : )

    ReplyDelete
    Replies
    1. Dear Demie - every time you reappear it is such a joy.
      Yes, it is easy, I do not like complicated. We have just had some in natural yogurt, and it is delicious. I got my Lemoncello from Sicily last March.

      Delete
  3. Hello Rosemary, I love anything lemon, and this looks delicious, and maybe less rich than traditional lemon curd. However, for me the stumbling block would be the vegetable marrow--I don't think that you can get anything resembling that here. What about the seeds in marrows--do you just scrape them out of the middle like gourds or pumpkins?

    ReplyDelete
    Replies
    1. You are right Parnassus it is much less rich than traditional lemon curd which has several eggs in it. The marrow as I mentioned to Olive is a mature zucchini. If you can get zucchini you could make it with those and of course you would not have any seeds to remove. If you use a marrow then you do remove the seeds in the same way as a pumpkin, but it is softer flesh and they are easier to remove.

      Delete
  4. This sounds absolutely wonderful, especially since I am a new convert to limoncello. The owner of an Italian restaurant in New York treated my party to the liquer as an after-dinner drink, and I've been hooked ever since. I can just imagine how wonderful a pudding saturated with it would be!

    ReplyDelete
    Replies
    1. Lemoncello seems to be gaining in popularity. I tried my first drink in Naples. The Italians believe that it helps you digest your food at the end of a meal. Hence your Italian restaurant treated your party to a drink. Nothing better than sitting on a warm summer evening sipping a glass of chilly limoncello and watching the sun go down, if not on the Amalfi Coast, then why not at home.

      Delete
  5. Looks yummy and tastes surely delicious! I must try it! It sounds better than the traditional way! Over here it lemon curd is practically unknown - unfortunately! Thanks for sharing, Rosemary! Christa

    ReplyDelete
    Replies
    1. Dear Christa - if you like zingy lemon then this is the one for you. Hope you try and enjoy.

      Delete
  6. I am inspired! Thanks for a lovely recipe...

    ReplyDelete
    Replies
    1. Hope you give it a try Kate - quick and easy and very tasty.

      Delete
  7. I love anything lemony and I will have to try this. I have occasionally made chocolate courgette cake and you can't taste the courgettes at all. I assume this has a longer shelf than lemon curd? Your lemon trifle sounds delicious too.
    Sarah x

    ReplyDelete
    Replies
    1. I love lemony flavours too Sarah - yes, I think probably it is no different from jam or marmalade, the eggs being the problem with traditional lemon curd.

      Delete
  8. This sounds delicious - must try it when zucchini season comes around. Have loads of lemons on the tree.

    ReplyDelete
    Replies
    1. That is great Susan - you will not have to deseed the zucchinis, the seeds only grow as they turn into marrows.

      Delete
  9. Quite different to any recipe I've seen but sounds delicious!

    ReplyDelete
    Replies
    1. It tastes just like tradition lemon curd except that it is a lighter consistency.

      Delete
  10. This recipe sounds delicious, and i am sure i would like it. I love lemon curd.. you might remember over a year ago i wrote a blog about our fresh lemons and lemon curd. Manel's favorite.
    I am not sure if i can get the green marrow here.. Oh. i have just read your reply to Olive cooper. Its zuchini.. that i can get.
    the rest is easy. Well it looks easy. and I bet its delicious.
    Our dear blogging friend have so many wonderful recipies they pass on. I have to catch up.
    I too have just started to like Lemoncello.. I too tasted it many years ago in Naples. never drank it again, until last week. I think its adictive.
    Great post Rosemary.
    thank you for your kind comments over at my blog.
    val

    ReplyDelete
    Replies
    1. Dear Val - give it a go. It is very simple and easy. I made it this afternoon having bought the marrow this morning. The whole job was done and dusted within the hour. H did the washing up and put it in the warmed pots and hey presto - done.

      Delete
  11. Well, I've learned something new today--I've never been introduced to a "marrow" before and it's really intriguing that you could make a twist on the traditional lemon curd with it. I'm really intrigued!

    ReplyDelete
    Replies
    1. Dear Debi - marrows are in the UK Supermarkets now, and they are very cheap. You can also cut them in half, scoop out the seeds and stuff them with a savoury ground mince, i.e bolognese style, and serve with a white sauce poured over, plain or cheese.

      Delete
  12. This is a sweet and delicious post, rosemary. I haven’t seen vegetable marrows at the supermarket. Now I understand it’s a kind of squash which looks like a cucumber or a zucchini.

    I like jam and preserves made in Britain. One day I found “lemon curd”, which was new to me, at supermarket for imported goods. I wondered if it was kind of jam but it was not as translucent as jam. It tasted like lemon custard. Though I didn’t check the ingredients back then, I guess it contained egg because of the custard taste. Your lemon curd contains no eggs and looks translucent, which would be “delicious alternative to traditional lemon curd”. Thanks for the recipe. What can be alternative to marrows?

    Yoko

    ReplyDelete
    Replies
    1. Dear Yoko - the lemon curd you bought was the traditional one. It is like a lemon custard due to all of the eggs in it. This tastes practically the same but is much lighter, keeps longer, and is very easy to make. A marrow is simply a mature zucchini, so would it is possible to use them instead. Just peel them, no need to seed as they have not developed, and proceed in the same way.
      Hope you give it a try.

      Delete
  13. Do you use in your recipe milk and cheese? You said , marrow a zucchini , lemons , sugar and butter . It looks easy and delicious ....
    Olympia

    ReplyDelete
    Replies
    1. Dear Olympia - use only the four ingredients I mentioned - no milk or cheese. This is a kind of jam a sweet conserve to have on bread etc.
      Give it a try very simple and easy.

      Delete
    2. Dear Rosemary
      Thank you so much for your clarification ! I'll try it!
      Olympia

      Delete
  14. Dear Rosemary, I had to look up Marrow. Didn't know this vegetable. Your recipe looks delicious and yes, a little complicated. Lots of ingredients that I don't have, like ladyfingers and Lemoncello...that's what happens when you live in a little town of 500. Happy week to you. ox, Gina

    ReplyDelete
    Replies
    1. Dear Gina - a marrow it is just a fully grown courgette or as you call it a zucchini so you could use that instead. Neither of the dishes are complicated - I do not do complicated the simpler the better for me. You can use trifle sponges or plain cake such as madeira. I am sure you are off to Italy this year!!! The home of Lemoncello and also ladyfinger sponges.

      Delete
  15. Thank you so much for this recipe Rosemary :) I will be trying it out this fall.

    ReplyDelete
    Replies
    1. Dear Rosemary - if you like lemon you will enjoy this, and it is easy to make.

      Delete
  16. Looks really good!!! Thank you for the recipe :) Marica

    ReplyDelete
    Replies
    1. Hope you give it a go Marica - it is very simple to make and I think your children would enjoy it.

      Delete
  17. Great first picture and good work to make something fresh.

    Greetings,
    Filip

    ReplyDelete
    Replies
    1. Greetings back to you too Filip and thanks.

      Delete
  18. Hi Rosemary,

    This recipe and the vegetable are new to me. In Holland we do not really eat marrow's. I can't remember having seen one in the shops either. It looks a bit like a courgette....but when I look at your recipe it will probably not taste the same.

    Have a lovely evening!

    Madelief x

    ReplyDelete
    Replies
    1. Dear Madelief - a marrow is a fully grown courgette, so you could use courgette instead. The pulp is tasteless when steamed in water and takes on the full flavour of the lemon. Give it a try, ideal for your tea parties.

      Delete
  19. Replies
    1. It is very simple to make, give it a try.

      Delete
  20. thanks for sharing.

    ReplyDelete
  21. It should keep as long as jam as there are no eggs in it, but be warned it is very moorish.

    ReplyDelete

❖PLEASE NOTE❖ Comments made by those who hide their identity will be deleted

“You can't stay in your corner of the forest waiting for others to come to you - you have to go to them sometimes”
― A.A. Milne, Winnie-the-Pooh