I was wondering if there are any substitutes for or ways of making homemade lemon curd and sour cream? These ingredients are not available off the shelf where I live, so I have been unable to try so many of Nigella's recipes. Also, is there any way of increasing the fat content in heavy cream? Love, Surbhi India
We have recently posted on Kitchen Queries some ways of substituting sour cream so please see the link below for our suggested alternatives.
It is relatively easy to make your own lemon curd but once made it does need to be kept refrigerated and used within 3 days. Also as it contains only lightly cooked eggs you should be careful about serving it to pregnat women, young children, the elderly and anyone who may have a weakened immune system. Lemon curd is a mixture of lemon zest, lemon juice, sugar and egg yolks, cooked gently until thickened. Nigella has a recipe for Lime Curd in Domestic Goddess (p344) which can easily be used as a base for lemon curd by substituting lemon for the lime.
It is possible to increase the fat content in heavy cream by adding melted unsatlted butter. However we would only suggest this for heavy cream used in cooking and not for cream which is to be served for pouring or whipping. If you are having trouble whipping heavy cream then make sure the ream is very well chilled and also chill the bowl and whisk (or beater from an elecric mixer) that you will be using. Only whip the cream just before serving as some creams with a low fat content do not hold very well. If you are adding any liquid flavourings or alcohol then whip the cream to just more than soft peaks before whisking in the liquid - if you add it before you whip the cream then you may find the cream will not whip properly.