[Sca-cooks] lemon curd

[Huette von Ahrens]

We did lemon crud and pizelles for the Festival
of the Rose two years ago.  Remember?  And here
I was hoping that you were going to make a batch
just for me ... Oh well ... 

Huette

--- Susan Fox-Davis <selene at earthlink.net> wrote:
> 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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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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