Pumpkin lemon cream

Pumpkin lemon cream


1 person made this

About this recipe: This makes a buttery pumpkin cream with a nice lemon aroma. Makes a great treat on its own, or us it as filling for a pumpkin Swiss roll or serve over ice cream.

MarlowMethodistChurch Buckinghamshire, England, UK

Makes: 3 to 4 kg pumpkin cream

  • 1.8kg (4 lb) pumpkin
  • 4 lemons
  • 1.8kg (4 lb) sugar
  • 225g (1/2 lb) butter

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Peel and halve the pumpkin and scrape out the seeds. Cut in small cubes and place in a saucepan. Cover with water and boil till tender. Drain.
  2. Pass pumpkin through a sieve, add sugar, butter and the grated rind and juice of the 4 lemons. Stir well and simmer for 15 minutes. Pot up and seal.

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