Question: What do you do with a couple of overgrown courgettes [zucchini] that have been languishing in the cupboard for the past, well, several weeks?
Answer: why you make vegan lemon curd, of course!
I’d seen recipes for lemon curd using marrows (just to be clear: I’m talking the marrow vegetable here, NOT the stuff that’s inside of bones), and most reviews of said recipes came to the same conclusion: nice, but really, really sweet.
Then I came across this recipe from nipitinthebud, who made three batches of marrow cream, reducing the sugar each time. When I made it, I reduced the sugar by one quarter yet again. Most of the recipes you see for marrow cream use almost as much sugar by weight as marrow (3-1/2 pounds sugar to 4 pounds marrow), but I used about 84% less sugar than this, and find it plenty sweet enough.
Other than reducing the sugar, I followed the recipe pretty closely, substituting vegan margarine for butter and using more lemon zest. And of course using overgrown courgettes instead of a monster marrow. I steamed the marrow flesh instead of boiling it, as I was making only about 1/5 of the recipe and this amount fit into my steamer. After I cooked the mixture for 45 minutes, it didn’t look thick enough, but I didn’t want to accidentally burn it, and thought it might thicken more as it cooled. It did, but not enough. So after a couple of days of eating it over Swedish Glace, I reheated it and added some cornflour [cornstarch] mixed with a bit of cold water, to thicken it up. (In restrospect, I probably added a bit too much cornflour.)
Okay, so how does it taste? Well — both to me and Mr Thrifty — it tastes exactly like lemon curd. Or at least, what we remember lemon curd tastes like.
I am psyched now to make orange curd, lime curd and grapefruit curd. Nom!