[RJR_38]

Am I being really silly - what's the problem with the eggs? They are heated/cooked aren't they? I use raw eggs for making mayonnaise as well and never given it any thought...

[Mrs Bee]

Am I being really silly - what's the problem with the eggs? They are heated/cooked aren't they? I use raw eggs for making mayonnaise as well and never given it any thought...

Of course you aren't being silly.
I think Emma's problem is the thought that eggs that are semi cooked may harbour salmonella.

I use raw eggs for mayonnaise and some kinds of ice creams but I do give it a thought especially now my DIL is pregnant.

Actually, thinking about it I always was careful about the raw eggs and always ate a large dollop of what ever I was preparing and if I was OK the next day I could be pretty certain I wasn't going to poison anyone.

[RJR_38]

Ah I didn't think about salmonella.... Not that it will stop me I have to say. Never made a fruit curd before but think I will definitely give one a go in the next few weeks

[rogerbodger]

Homemade lemon curd is wonderful Emma.  If you taste it, you will NEVER buy from a supermarket again!

The reverse is also true ...... my wife wouldn't buy lemon curd from a supermarket as it was a product that she simply didn't like, but after tasting my home made curd (used as a cheesecake topping) she now realises that home made lemon curd is wonderful.

[devonbarmygardener]

Am I being really silly - what's the problem with the eggs? They are heated/cooked aren't they? I use raw eggs for making mayonnaise as well and never given it any thought...

Of course you aren't being silly.
I think Emma's problem is the thought that eggs that are semi cooked may harbour salmonella.

Emma is terrified of throwing up and therefore won't take any risks on food that might cause that too happen

[tosca100]

Awww, what a shame. My sister used to be like that, but she grew out of it (mostly) in her forties. She will try anything now, a real foodie.

[Kate and her Ducks]

Any egg with a lion mark is from a flock that has been vaccinated against salmonella if that helps at all. 

[devonbarmygardener]

Awww, what a shame. My sister used to be like that, but she grew out of it (mostly) in her forties. She will try anything now, a real foodie.

I'm a proper foodie - I'm worse if I know what's in something/how something is made.
The paranoia kicks in then

Any egg with a lion mark is from a flock that has been vaccinated against salmonella if that helps at all. 

Well our eggs don't have lion marks, but I know our hens were vaccinated - it's still the partially cooked business.
Runny egg yolks upset me tummy
I can eat hard boiled, fully scrambled or an omelette no problems

[Kate and her Ducks]

Nevermind, I guess a life without homemade lemon curd is still probably worth living, just.

[Mrs Bee]

Well the lemon curd gets hot enough to cook the eggs. Especially if done In the microwave.

And it can be made into one of these....... a ginger and lemon curd cheesecake.

[snowdrops]

Ooh that looks yummy

[devonbarmygardener]

Can I have the microwave recipe...

[Mrs Bee]

 
Of course.
Here it is.... The most important thing to remember when you microwave the curd is to whisk the mixture every minute or you will get sweet scrambled eggs.
Makes about 3-4 1lb jars. So you can either freeze or half the recipe.

250g unsalted butter
500g granulated sugar
350ml lemon juice about 6-7 large lemons
grated rind of 6-7 large lemons
6 egg beaten and sieved.


Butter, sugar, lemon juice and zest in a bowl. Cook on high for 3-5 mins STIRRING EVERY MINUTE until butter is completely melted and sugar completely dissolved.

Cool for 2-3 minutes so it is not boiling hot then whisk in the beaten eggs gradually.

Cook uncovered on high for about 5-8 minutes, CHECKING AND WHISKING  EVERY MINUTE.

You have finished the curd when the mixture is the thickness and constituency of lightly beaten double cream.

It will also thicken on cooling.

Now either pour into warmed, sterilised jars, tap the bottom of the jars on the work surface to level the contents. leave until completely cold before covering.

Or put into Tupperware style pots that have been sterilised in the dish washer  and either refrigerate  or freeze.

I leave one pot in the fridge and the rest in the freezer.

[chrissie B]

I do mine in the microwave its so much quicker.
chrissie b