I am not a fan of marrows. I like courgettes and they are easy to grow but somehow you turn your back on the plants for 30 seconds and suddenly you have a marrow. So image my amazement at finding a recipe which turns those pesky marrows into scrummy, silky and tangy lemon curd!!!! Not a hint of marrow guaranteed.
- 450g diced marrow
- 3 lemons
- 100 grams butter
- 350-400 grams sugar
Dice your marrow I chose to remove the seeds and just include the flesh and skin. Simmer the marrow for approximately 20 mins or until tender. Drain through a sieve and squeeze out most of the liquid. If need be you can freeze the marrow at this point and make your curd at a later date.
Zest and juice the lemons. Add the lemon juice to the marrow pulp and blend in a food processor or with a stick blender until smooth. Place the puree in a saucepan with the sugar, butter and lemon zest. Simmer and stir until thick. It is worth remembering when the curd cools it will be thicker and that over cooking will turn the curd brown.
When you are happy with the consistency pour the lemon curd into sterilised jars and seal. The curd will keep for a year or more in the sealed jars. Lemon curd makes the perfect accompaniment to courgette cake another glut busting favourite at this time of year.