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Archiver > CORNISH > 2002-09 > 1031495569


From: "Roger Buckingham" <>
Subject: Re: [CON] Lemon curd
Date: Mon, 9 Sep 2002 00:32:49 +1000
References: <3D7B5657.F402EBAD@mwt.net>


4 oz butter
4 oz sugar
4 lemons
4 eggs

or any number of lemons. same number eggs, oz of sugar and butter

Put eggs, butter and sugar into a bain marie or one saucepan inside another.
The larger pan having water which should be just at boiling point (i.e. do
not allow water to slop into mixture in smaller pan.)

Heat the mixture stirring all the time.

Squeeze lemons and pour into the heated mixture together with zest of the
lemon. (I usually grate some of the lemon skin into the mixture or peel
some off with a potato peeler).

Now comes the tricky part and it can only be correct with experience (which
is a nice way of saying you can utilize a fair percentage of the lemon crop
which, in turn, is a nice way of saying that you'll think you've died and
gone to heaven!). Eventually the mixture will thicken sufficiently for the
cook to stop the process and pour into (preheated) jars. The thickening
process will continue if left to cool. For many years I couldn't take that
step as it was all gone before it had gone cold.

Eat on freshly baked bread with butter.

This dish can only be improved with one addition - clotted cream.

Unfortunately my diabetes prevents me from eating either now

Sorry I have to go now and wipe the drool off the keyboard.

Enjoy

regards

Roger Buckingham

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