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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Once a month I make a fresh batch of lemon curd. This years has been a great year for lemons and my first from my own trees. This year I've have had regulars turn up with buckets of lemons and at one stage having about 200 lemons to use up. There was lemon curd, lemon marmalade, pickled lemons, lemons preserved in salt and sugar.

Ingredients

ingredients

3 fresh lemons (juice and zest)
150gms cream
195gms caster sugar
4 eggs plus
1 large egg yolk

 

Method

1. Place all the filling ingredients in a bowl and mix. 

ingredients in bowl  ingredients in bowl mix

2. Place the bowl over bain-marie heat until temperature reaches 85 degrees Celsius

3. Strain through a fine sieve.

strain the curd  plup

4. Cover with plastic wrap on surface of curd.

lemon curd   plastic
5. Chill.

I used this curd in the Lemon meringue tarts, that are always on the High Tea menu.

lemon curd smalller

 

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