General guidelines on showing Curds

Fruit curd must be covered with a "breathing" top (that is, a wax circle and cellophane top). Curd does not achieve high enough temperature for wax to seal, but disc forms double dust cover.

Twist tops and pliable tops are not acceptable (NA).
Colour bright, characteristic and even.

"When showing they are judged the same as jams. When judged a total of 20 points can be awarded.

Consistency spreadable, but not runny or rough.
No egg spots, peel, scum, sugar crystals and air bubbles. Flavour fresh and well balanced, with no greasy taste.

Exhibition lemon Curd recipe

(Makes three small jars, 227g / ½ lb)

1. Lemon rind: from 4 medium unwaxed lemons
2. Lemon juice: 140ml / 5 fl oz
3. Sugar granulated white : 340g / 12 oz
4. Eggs free range: 3 Large, measure 140ml / 5 fl oz of egg liquid
5. Butter unsalted: 85g / 3½ oz

Container

Check the schedule carefully, as most ask for a small jar or a 227g / ½ lb jar. Curds are always sealed with wax seals and cellophane clear covers. product must breath.

1. Medium saucepan.
2. Heat proof glass bowl to fit inside above.
3. Large plastic bowl / measuring jug.
4. Juice squeezer (one that has a collecting bowl attached).
5. Vegetable peeler / small bowl
6. Weighing scales / small saucepan.
7. Long handled wooden spoon / large nylon sieve
8. Sharp kitchen knife / wire rack
9. Ladle / jam funnel / cellophane jam pot cover kit

Stage 1: Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap, leave to stand on some clean kitchen paper towel tops down.
Prepare fruit by washing as jars, pat dry with clean paper towel. Using the vegetable peeler, thinly slice the lemon rind from the lemons, put to one side.
Halve lemons and squeeze out the juice, measure 140ml / 5 fl oz (if more, retain, as this can be used later if the mixture needs to be adjusted for taste).
Place the butter in the medium heat proof bowl, the bowl sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd). Add lemon juice, sugar and rind to the bowl.
Stir over a low heat until the sugar is dissolved. Now is the time to check if the syrup mix is sharp or sweet, adjust with the lemon juice or add sugar.

"This is a very subjective test, depending on personal taste buds, but don't forget the judge is looking for a balanced flavour of sweet and sour."

When sugar has dissolved (back of spoon test, if crystals can be seen when the wet spoon is held up, then it will require more stirring) turn off heat. Now stand bowl in a larger bowl to which has been added cold water, leave to cool.
Now is the time to warm the oven, set on its lowest setting. Then place the draining jars tops upwards on an oven tray, on bottom shelf of oven. Have a cup of tea! because the next part is cooking the mixture, this must be done with no breaks, as the mixture will spoil if left unattended

Stage 2: Cooking the mixture

Now prepare the egg mixture: break eggs into a small bowl, measure amount as recipe, then beat lightly without frothing. Add these to the now cold mixture, stir well.
Strain the mixture through a large nylon sieve into a clean bowl, dispose of the rind. Return the mixture to the heat by standing the bowl over the saucepan of hot water.
Stir constantly over the heat until mixture starts to thicken (approx 20-25 min), do not allow to boil.
The mixture should coat the back of the spoon when ready, test for thickness by making a track on the back of the spoon with a finger, it should not run back into the fingers path. If OK, remove from heat.
Remove warm jars from oven, place jars onto a wire rack to prevent hot jars cracking. Using the ladle and jam funnel, fill jars carefully and to the top as the curd will shrink as it cools. Leave to stand and cool.

Stage 3: Finishing

When the lemon curd is cold, trim a wax disc to fit inside the neck of jar. Be careful at this stage as the wax disk needs to be placed at one edge of the mixture and then allowed it to slowly lower itself onto the surface of the curd to advoid any air bubbles under the disc. This will result in the curd being marked down. Allow the filled jars to cool. The cellophane covers should only be fitted when cold to allow the curd to breathe.

"Do not use any other type of jar seals, other than cellophane, as curds need to breathe."

When cool, apply the cellophane covers. Using a saucer filled with tepid water, drape the cover over the water damping one surface only, apply this with the wet surface upwards, onto the rim of the jar, ensuring that the cover is applied evenly. Smooth down the excess cover over the jar and retain with one small rubber band supplied with your jam covers.

Apply the label created on your word processor of course! Adjust the size for the jar, state type of contents and full date. Apply with a 'Pritt stick' type adhesive, ensure that the label is placed between the seams of the jar. Now you can polish the jar as in the early tips, for that extra show sparkle.

As curds have a very short storage life, keep in fridge. For showing, they should only be made two days before the show. For home use its best that they are eaten quickly.