[Sca-cooks] lemon curd

[Susan Fox-Davis]

Rats, you have penetrated the inner secret to how nobody makes it like I do.
<ggg>  Actually, I had not thought of that, it's a great idea and I'll 
try it out
sometime Real Soon Now.

Lemon Crud and Pizelles, hmmm, I do have to bring some perioid nummies 
for Angels Melee this Sat.....

Selene C.

ekoogler1 at comcast.net wrote:

>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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