I love lemon! And it sounds delicious on pavlovas. Now I'm off to do some searching.

You’re very welcome! So glad you’re enjoying it 🤗

PS, if you can get fresh raspberries to put a few on top of the lemon curd, it’s delish!

I can't find it. Can you direct me to the post or share the recipe again?

I would also love the recipe! I couldn't find ready-made lemon curd during Christmas for a dessert recipe, so this would be perfect.

I found the recipe here posted by Annie but crediting Colleen. There are a few other recipes, too. https://www.gardenweb.com/discussions/2387241/lemon-curd-factory-made-vs-home-made

Yes, that's an amazing recipe, I make it regularly, either with Meyer lemons or regular ones. My daughters love it and eat it with a spoon like pudding. If I can keep enough of it, I make individual meringues and fill them with lemon butter, which suits my celiac daughter too.

I did make a few of my own notes, because ingredients are a little different in Oz than here:

Annie's Notes: I never have superfine sugar, I just use regular granulated sugar. I also leave out the lemon zest, because my family doesn't like the texture of the pieces of peel. It's all good and has plenty of lemon flavor without the zest. It does take about 6 lemons for me to get 3/4 cup, but the lemons are small and hard here in Michigan, being shipped thousands of miles across the country.

I get just about 3 cups as Colleen noted, this is a 24 ounce jar and it's full. I did use 5 eggs, and they are my big farm eggs, so maybe that makes a little more.

Anyway, I urge everyone to make this, it's delicious and easy and virtually fool proof, I've never had a failure, even if Colleen did give me the directions on how to save it if I did!

So, thanks again, Colleen, for an easy, dependable and delicious recipe.

Annie

🤗

Colleenoz, do you have a version with the quantities by weight?

@floral_uk z.8/9 SW UK, the only item not listed by weight where weight might be appropriate, is the caster sugar. If you don’t own a 250ml/8 fl oz measuring cup, I am sure there are sites which would convert 1 cup to grams/oz for you.

https://www.kingarthurbaking.com/learn/ingredient-weight-chart

Thanks. I don’t own a measuring cup and was hoping to avoid converting. I thought you were in Oz and might have the recipe with weights to hand. Never mind.

Interesting! Not weight to hand but tablespoon teaspoon and cup to hand anyway.

Dietitian explains using your hand to measure your food.

https://youtu.be/EHKz9glu86s

The website below suggests using different ways of measuring weight etc for cooking.

https://shelfcooking.com/how-to-weigh-food-without-a-scale/

• 1/4 cup is roughly the same size as an egg

• A tennis ball is about 1/2 cup

• A softball is around 2 cups

• A three-ounce steak is around the same size as a deck of cards

• One ounce of cheese is three dice

• A baseball is around the same size as 1/2 cup of pasta or rice

Another way of making a measuring cup if you have a scale is to put an old or disposable cup on the scale, tare it, pour in 250g/8oz of water, mark the line where the water comes up to, tip out the water, dry the cup and voila! A measuring cup.

Maybe I’ll make a diy measuring cup. I’m not convinced I know what a softball is, let alone its size. ... Or I’ll just continue using my scales and skipping any recipe with cups in it. After all, weight is consistent. Volume varies depending on particle size, density of packing etc.

Colleen - great minds think alike. I will have fresh raspberries and blueberries and some diced mango to serve with the pavlovas, lemon curd and whipped cream.

Floral, seriously, in this recipe the small differences a few grams in either direction due to more or less settling of the sugar make no difference to the result. But if you crave such precision the internet is your friend. If, for instance, you Google ”How much does a cup of caster sugar weigh”, in milliseconds you would have the answer.