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..............
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
ReplyDeleteDear 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♥
DeleteSeems 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.
ReplyDeleteI happen to have some Lemoncello from Corfu at my kitchen so I think I will try this
lots of love to you Rosemary : )
Dear Demie - every time you reappear it is such a joy.
DeleteYes, 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.
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?
ReplyDeleteYou 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.
DeleteThis 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!
ReplyDeleteLemoncello 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.
DeleteLooks 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
ReplyDeleteDear Christa - if you like zingy lemon then this is the one for you. Hope you try and enjoy.
DeleteI am inspired! Thanks for a lovely recipe...
ReplyDeleteHope you give it a try Kate - quick and easy and very tasty.
DeleteI 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.
ReplyDeleteSarah x
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.
DeleteThis sounds delicious - must try it when zucchini season comes around. Have loads of lemons on the tree.
ReplyDeleteThat is great Susan - you will not have to deseed the zucchinis, the seeds only grow as they turn into marrows.
DeleteQuite different to any recipe I've seen but sounds delicious!
ReplyDeleteIt tastes just like tradition lemon curd except that it is a lighter consistency.
DeleteThis 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.
ReplyDeleteI 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
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.
DeleteWell, 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!
ReplyDeleteDear 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.
DeleteThis 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.
ReplyDeleteI 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
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.
DeleteHope you give it a try.
Do you use in your recipe milk and cheese? You said , marrow a zucchini , lemons , sugar and butter . It looks easy and delicious ....
ReplyDeleteOlympia
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.
DeleteGive it a try very simple and easy.
Dear Rosemary
DeleteThank you so much for your clarification ! I'll try it!
Olympia
Good - hope you enjoy.
DeleteDear 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
ReplyDeleteDear 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.
DeleteThank you so much for this recipe Rosemary :) I will be trying it out this fall.
ReplyDeleteDear Rosemary - if you like lemon you will enjoy this, and it is easy to make.
DeleteLooks really good!!! Thank you for the recipe :) Marica
ReplyDeleteHope you give it a go Marica - it is very simple to make and I think your children would enjoy it.
DeleteGreat first picture and good work to make something fresh.
ReplyDeleteGreetings,
Filip
Greetings back to you too Filip and thanks.
DeleteHi Rosemary,
ReplyDeleteThis 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
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.
DeleteSave me a portion please Rosemary!
ReplyDeleteIt is very simple to make, give it a try.
DeleteHow long does it keep?
ReplyDeleteIt should keep as long as jam as there are no eggs in it, but be warned it is very moorish.
ReplyDelete