The Poultry Keeper

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

I'm no good at that.

NannyP · Posted: Tue Apr 19, 2005 9:19 pm Post subject:

Be proud of what you are good at, it's not a great thing to be proud of and I was sorta joking. Being honest is far nicer.
Laughing

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

no, I think it is good to be able to come back with a quick answer ~ I'm not talking about malicious good answers but funny ones. It makes me smile when I see them any way, so don't give them up, please.

NannyP · Posted: Tue Apr 19, 2005 9:23 pm Post subject:

I won't

jaydee67 · Posted: Thu Apr 21, 2005 11:29 pm Post subject:

6 lemons and 3 limes I used tonight making curd - lemon and lime curd I suppose it is called! Used 12 bantam eggs instead of 8 hen eggs - figured 3 limes would equal 2 lemons and 3 bantam eggs would equal 2 hens. We shall see how it sets.

NannyP · Posted: Fri Apr 22, 2005 2:32 pm Post subject:

MY ICE CREAM MAKER IS HERE!!!!!!!
I'm off now to make Ice cream and then maybe Lemon Curd Laughing

stephen · Posted: Fri Apr 22, 2005 2:36 pm Post subject:

Have fun! And remember to report back your successes!

NannyP · Posted: Fri Apr 22, 2005 2:38 pm Post subject:

I'll try between spoonsful of either one Wink

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

or one drizzled on top of the other

NannyP · Posted: Fri Apr 22, 2005 2:58 pm Post subject:

Hmm, will do lemon Curd tomorrow, have run out of sugar ( we hardly ever use it, so I don't tend to buy it!). I have Demerara, can I use that for Lemon Curd? Confused

stephen · Posted: Fri Apr 22, 2005 3:24 pm Post subject:

I would have thought you'd have a heck of a job beating it in.

NannyP · Posted: Fri Apr 22, 2005 5:13 pm Post subject:

Back to beating again I see!! Confused

Um, yes and it is dissolved in, I think. Anyway, I would imagine it would have a strange impact on the taste so will wait til tomorrow Laughing

Gina · Joined: 13 Apr 2005 Posts: 471 Location: Kent

I have made the lemon curd again today and put it in my lovely jam jars that have arrived and it has not set again!...does anyone have a different recipe for me to try?

Heather · Posted: Mon Apr 25, 2005 2:40 pm Post subject:

This one has worked well for me before:

Ingredients

grated rind a juice of 6 lemons
400g (13oz) preserving or granulated sugar
150g (5oz) butter
5 eggs size 3, beaten

Put lemon rind and juice in a small pan with the sugar. Heat gently stirring until sugar dissolved. add the butter and stir ' til melted .

Transfer mixture to a double boiler or bowl over pan of barely simmering water. Sieve in the eggs and cook very gently , stirring frequently for 25- 40 mins until the mixture thickly coats the back of the spoon . Do not allow it to boil it will curdle .

Pour into sterilized jars and seal - allow to cool then keep refrigerated .

Makes approx 1 1/2 lbs will keep for up to 3 months in the fridge (if it last that long)

This recipe is less sweet than usual - if you prefer a sweeter curd add up to third more sugar .

HTH

Heather x

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

is a size 3 egg a 2oz egg?