Thursday, 11 August 2016

Lemon Velvet 'Marrow Cream' Curd

Wondering what to do with those monster marrows other than stuffing them with brown rice, quinoa and other grains.  Here's something that will last in your kitchen larder (if your fortunate to have one); or if your heart desires share with family, friends and Besties.   It will compliment toasts,  crumpets and even croissants.  

If you have not heard of it, let me introduce you to a different type of curd made without eggs Marrow Cream.  This is is no ordinary Marrow Cream, this recipe was bestowed to me (and other fellow bloggers but I won't say that too loudly) by one of my long term friend Nic from Nip It In The Bud who I met through blogging.  We started blogging around the same time and I have watched her and her husband grow from a loving couple into a blossoming family, first there was little Euan and now there is Luca.  

A few years ago, when I was a lot more proactive in the allotment garden, I would make a lot of homemade jam, preserves and chutneys.  One day myself and Nic decided to do a jam jar swap. You can read about it here.  I loved it, but sadly I never got round to making my own Marrow Cream then, until now when I bagged myself some marrows. 
Unlike Nic's Marrow Cream, my jar of Lemon Marrow Cream Curd is a little darker in colour which makes me think perhaps I should have called it Golden Marrow Cream Curd.  The reason it is much darker is that I used golden caster sugar, but if you want to achieve that buttery yellow colour then I would strongly advise you use white sugar.  I think this recipe can easily be made vegan by subbing the butter with a vegan alternative, but I followed the recipe this time round.  

So what does it taste like.  Like lemon curd, but not as sharp and not as super smooth,  even though I used my Froothie blender, but that does not matter, really - its adds  a bit of texture, a bit like Lemon Velvet, hence my use of it in the blog header.  Nic describes the texture in her blog post like that of pureed stewed apples and I would have to agree. 
I am sharing this Lemon Velvet Marrow Cream Curd with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as this recipe comes from someone who I am proud to call a friend, not just a blogger friend and her recipe will now indeed be in my home recipe book If you have not visited her blog, please do its called Nip It In The Bud, its down to earth, honest and family oriented.  It can only warm your heart. 

As well as Nic's Marrow Cream , here are some other Curd recipes
Clementine Curd
Lemon Curd vegan from Wallflower Girl
Pink Grapefruit and White Chocolate curd by Clouds of Dream 
Strawberry Curd


  1. Thank you very much Shaheen. I learnt to cook with a friend, she shown me the tricks of the trade so definitely for me too, inheritance is passing across from you best buddies. Your recipe is going to be one to keep a it's soon the season for the dreaded marrow glut :))

    1. Thanks Solange,
      I agree marrow glut not far away.

  2. That is such an awesome way to use up zucchini...we always have too much...

    ~Have a lovely day!

    1. Thank you Teresa, it really is an awesome way to use up zucchini aka courgette

  3. What a delicious recipe and am interesting story, love the jam swap idea. Thank you for sharing with Inheritance Recipes :)

    1. Thanks Margot. Yes I miss the jam jar swapping, but the truth is since I lost my allotment plot in a fire all those years ago, my growing antics just got dwindled, I am getting back into it slowly now.


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