SC - Lemon Curd
Christine A Seelye-King
mermayde at juno.com
Thu Oct 22 09:42:38 PDT 1998
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
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