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NannyP
Joined: 13 Apr 2005
Posts: 10937
Location: 86310 Nr St Savin
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 Posted: Sun Apr 17, 2005 7:09 pm Post subject: |
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 DRINK ITThen you won't have to worry about it setting   |
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summayah
Joined: 14 Apr 2005
Posts: 4289
Location: luton
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| Posted: Sun Apr 17, 2005 7:21 pm Post subject: |
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| or pour it over ice cream or over sponge pudding and have custard with the sponge. |
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Gina
Joined: 13 Apr 2005
Posts: 471
Location: Kent
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| Posted: Sun Apr 17, 2005 7:22 pm Post subject: |
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| Son is just having some on toast now...flavour is to die for! |
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NannyP
Joined: 13 Apr 2005
Posts: 10937
Location: 86310 Nr St Savin
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| Posted: Sun Apr 17, 2005 7:25 pm Post subject: |
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We didn't get ANY eggs today, so will just have to believe you and fantasise  |
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stephen
Site Admin
Joined: 13 Apr 2005
Posts: 4970
Location: Billinge, Skåne, Sweden.
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| Posted: Sun Apr 17, 2005 8:03 pm Post subject: |
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| summayah wrote: | | I don't know is my answer, but thinking about eggs I would have thought that the 'set' came from the white of the egg and so adding another yolk wouldn't solve that problem. |
The thickness of custards, and lemon curd is pretty much lemon custard, comes from egg yolks. I'd have thought gentle heating for a little longer would have got a better set. |
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debcat
Moderator
Joined: 13 Apr 2005
Posts: 8459
Location: Isle of Lewis
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| Posted: Sun Apr 17, 2005 8:11 pm Post subject: |
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microwaved recipe.
1. Put the sugar, butter, lemon juice and zest in a bowl, cook on high for 3 minutes stiring half way
2. whisk the eggs then beat into the sugar mixture, cook on high until it starts to thicken - about 3 mins stirring frequently.
3. Once it begins to thicken cook for another 2 minutes, stirring every 30 seconds
4. Leave to stand for 5 minutes |
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Gina
Joined: 13 Apr 2005
Posts: 471
Location: Kent
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| Posted: Sun Apr 17, 2005 8:15 pm Post subject: |
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| Thankyou very much everyone for advice...I think I am left with little choice but to make it again! O.K, O.K if I have to I will! |
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worldor
Joined: 14 Apr 2005
Posts: 110
Location: West Midlands
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| Posted: Sun Apr 17, 2005 8:25 pm Post subject: |
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| My recipe says keeps for 2 weeks and it uses three eggs plus one yolk. |
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summayah
Joined: 14 Apr 2005
Posts: 4289
Location: luton
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| Posted: Sun Apr 17, 2005 9:02 pm Post subject: |
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| oops...I got it wrong, sorry |
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stephen
Site Admin
Joined: 13 Apr 2005
Posts: 4970
Location: Billinge, Skåne, Sweden.
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| Posted: Mon Apr 18, 2005 6:51 pm Post subject: |
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| I've found a recipe for Lemon Curd Ice Cream in my nice new book... |
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Deb_Moderator
Joined: 13 Apr 2005
Posts: 3661
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| Posted: Mon Apr 18, 2005 6:55 pm Post subject: |
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Stephen, you are such a tease! You do understand that you and Nigel are my first stop over there and I have started a list!  |
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jaydee67
Moderator
Joined: 14 Apr 2005
Posts: 4923
Location: Shetland Islands
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| Posted: Mon Apr 18, 2005 10:59 pm Post subject: |
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OMG! I had forgotten how good homemade lemon curd tastes!
Never mind waiting for it to set! |
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NannyP
Joined: 13 Apr 2005
Posts: 10937
Location: 86310 Nr St Savin
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| Posted: Mon Apr 18, 2005 11:31 pm Post subject: |
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| I ordered online last night, and my lemons arrived this evening. Tomorrow lemon Curd and on Weds the World |
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jaydee67
Moderator
Joined: 14 Apr 2005
Posts: 4923
Location: Shetland Islands
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| Posted: Mon Apr 18, 2005 11:33 pm Post subject: |
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| recipe hint - make double - it won't last! |
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debcat
Moderator
Joined: 13 Apr 2005
Posts: 8459
Location: Isle of Lewis
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| Posted: Tue Apr 19, 2005 12:17 am Post subject: |
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 my local shop doesn't sell lemons
I wasn't planning on going to town this week either |
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