A specialty of Maggie Runacre of Brockville, Ont., this recipe capitalizes on zucchini that seem to zoom overnight from flower to fruit in our gardens. The zucchini give texture and the lemons provide plenty of citrus snap. This curd is wonderful spooned over hot scones or used as a filling in baked tart shells or flans for dessert. It is also excellent when spread on toast.
Zucchini 'n' lemon curd
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3 cups (750 mL)
- 500 g zucchini , peeled and cubed, about 3 cups
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 lemons
- 2 eggs
- Cut zucchini into 1/2 inch (0.5 cm) cubes and place in a large frying pan or saucepan without added water or fat. Set over low heat. Cook very slowly, uncovered and stirring often, until hot and very soft, from 20 to 25 minutes. Purée mixture by pushing through a sieve or whirl in a food processor until smooth. Then, place purée in top pan of a stainless steel or glass double boiler.
- Cut butter into small pieces. Add butter and sugar to zucchini. Stir mixture until butter is melted. Grate peel from both lemons and add to zucchini. Squeeze out 1/2 cup juice and place in a small bowl. Add eggs and whisk until smooth. Pour egg mixture into zucchini mixture, whisking until blended.
- Set pan over, but not touching, the barely simmering water in bottom pan of double boiler. Adjust heat so water just simmers. Stir mixture frequently until thickened and whisk leaves a trail in the curd. This should take from 35 to 40 minutes. Then, spoon hot curd into clean hot jars. Place hot lids over top, add rings and screw down until fingertip tight. Because of the eggs, this curd cannot be processed safely at home for pantry storage. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Nutrition (per serving)
- 0.3 g,
- 6.8 g,
- 2.1 g,