[Sca-cooks] lemon curd

[Susan Fox-Davis]

I'm trying to compare and contrast the recipes for Lemon Curd and 
Hollandaise Sauce.  The latter lacks sugar, of course, and has rather 
less lemon juice, but is otherwise similar.  Maybe a sweetened 
Hollandaise would do the trick?

Selene Colfox

Kathleen A. Roberts wrote:

> just made my first batch this weekend.   pretty tasty and nicely tart. 
> making the office be my guinea pigs before i do it for the feast 
> (lemon curd and scones as well as pizzelles should work nicely).
>
> wasn't very hard but the texture is a tad grainy.  any suggestions?  
> has anyone tried making it with artificial sweetner like splenda or 
> sugar twin? or is the sugar vital to the chemistry?
>
> cailte