[Sca-cooks] lemon curd

[ekoogler1 at comcast.net]

The recipe I use calls for 1/4 lb of butter, 1/2 lb of sugar, the finely grated rind of 2 lemons and the juice of three lemons.  I have found that the lemon zest adds a really nice texture and taste to the curd.

Kiri
> I have performed the Lemon Curd experiment tonight.
> 
> Batch 1:
> 1 stick unsalted butter
> 1 cup sugar
> 1/4 cup lemon juice
> 3 eggs
> 
> Sets up nicely, but awfully mild.
> 
> Batch 2:
> 
> 1 stick unsalted butter
> 1 cup sugar
> 1 cup lemon juice
> 3 eggs
> 
> Woot!  That's better.  Tangy!
> 
> These two will get taken to Angels Melee this weekend.  The "mild" 
> batch might wind up as the filling in cookie bars for the lunch sale.
> 
> Batch 3:
> 
> 1 stick unsalted butter
> 1 cup lemon juice
> 3 eggs
> 8 packets Splenda [tm]
> 
> Very nice.  Recipe called for 6-8 packets sweetener but 10 might not be 
> out of line. Like I thought, resembles a sweetened Hollandaise, lacking 
> the "transparency" of the sugar-sweetened version.
> 
> The things I do for kitchen science!  Pizelle will be made tomorrow.
> 
> Selene Colfox
> selene at earthlink.net
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks