SC - Saxon Violets Again!

[Elaine Koogler]

I do believe that the size of the lemon can have an impact on taste...I got hold
of some extra-large lemons when making lemon curd one time.  Turned out to be
one of the tartest batches I've ever made.  I wound up having to add extra
sugar.  So, yes, it could account for your dish not setting up properly!

Kiri

LrdRas at aol.com wrote:

> In a message dated 3/17/00 6:05:37 AM Eastern Standard Time, lcm at efn.org
> writes:
>
> << Could I have too much lemon juice? It said the juice of one
>  lemon, and lemons aren't uniform. Would that account for it not 'setting
>  up'?  >>
>
> When using pectin you must be very careful to follow exact liquid
> measurements, exact temperatures and exact times. Rolling boil is usually
> what is indicated -- not a mere bubbling of liquid. Also it sometimes takes
> several hours to set up. Try refrigerating it and see what happens.
>
> Ras
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