SC - Lemon Curd

[Christine A Seelye-King]

Ok, I'm going to admit to my current breakfast passion:  Philadelphia
Soft Spread Cream Cheese, *Cheesecake* flavor, spread on toast, topped
with Lemon Curd.  Oh, my God.  
I have seen this stuff before done up in tart shells, and now I know what
to call it.  What's so bad about adding food coloring?  The MA cooks
would have used parsley juice for the same reason.  I wonder what that
would do to the taste?
	Christianna

>I usually make this around Christmas time and fill cooked tart shells 
>with it. I have also tried it with Limes and find it equally as good but
I 
>will cheat and add a little bit of  green food colour <gasp> (for the 
>aesthetics. Colourless gloppy stuff looks gross in bland coloured tart
>shells.)
>
>Micaylah

___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================