[Sca-cooks] lemon curd

[ekoogler1 at comcast.net]

I'm uncertain as to why it would be grainy.  I've never had that problem.  How do you make it?  

I'm not sure about using artificial sweeteners...but you could experiment with a small batch.  One suggestion...I found that, when I made Selene's Chocolate Mousse, it was grainy.  So I started using the fine sugar...not confectioner's, but the caster sugar (as the Brits refer to it).  That was the perfect solution!

Kiri
> 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
> 
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