[Sca-cooks] Needing help with... Breakfast quantaties

[ekoogler1 at comcast.net]

Sorry about that...I just didn't want to foist a recipe off on folks unless it was wanted.

This time when I made it, I substituted limes for half the number the recipe calls for...Oh...how wonderful  Also, I found that if I quadruple the recipe, I get about a dozen 8 oz. jars, maybe a little more.

Lemon Curd--from the Scottish Women's Rural Institute Cookery Book

Put 1/4 lb in a pan and let it melt, add 1/2 lb. sugar, and finely grated rind of lemons, and the juice of 3.  Cook until blended then add 2 well-beaten eggs.  Stir ovr fire until it thickens, but do not allow to boil.

That's it.  I don't grate the lemon peel really fine because I like the look of the somewhat larger pieces of zest in the mixture.  Also, you may have to play with the number of lemons...I usually get lemons from BJ's Discount Club, and they are truly giant lemons.  So, where doubling the recipe would use 6 lemons, I used 5...worked out perfectly.  It's much better than what you purchase in the store.  I'm probably going to try the recipe with some other things as well...strawberries...maybe even blackberries or blueberries when they are in season.

Enjoy!

Kiri
> >One suggestion that you might try for breakfast is a condiment...Lemon 
> >Curd.  I believe that it can be documented at least to Elizabethan times, 
> >and it is WONDERFUL.  If you're interested, let me know and I'll share my 
> >wonderful recipe with you...it comes from a Scottish cookery book that I 
> >purchased years ago in Aberdeen, Scotland.  It was published by a local 
> >home maker's group and contains a number of "traditional" Scottish recipes, 
> >some of which sound very much like modernizations of period recipes.
> >
> >Kiri
> 
> grrr....Baroness Kiri, how long have you been off this list???  You know 
> better than to do a severe spoon-tease like this!  Come on Mistress, give!
> 
> And welcome back.  I missed your insight and humor.
> Olwen
> 
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