The Poultry Keeper

Knobby · Posted: Mon Apr 25, 2005 2:54 pm Post subject:

Gina......didnt you promise me a jar of "unpoisoned" Lemon Curd ??? Very Happy

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

I am still waiting for your address!

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

Gina, did you read Heather's recipe? That might be the answer to yours not setting ~ her's had more lemon to egg, and therefore, more pectin for setting. I wonder if the eggs of today are not quite what they were when our recipes were written. I checked in my ancient cookbook and it had the same recipe as you used, maybe now we need the extra lemon, just a thought.

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

Thankyou I have just gone back and found it...didn't know it was there!...I did find a recipe the other day and that set better at least holding it shape when on a spoon. Will try heathers and see how that goes. (all the lemon curd not going to waste ~ have made great lemon curd tarts!)

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

mmm, yummy. When I made pastry I always used to make mince pies, jam tarts and lemon curd ones ~ loved the lemon ones best

jaydee67 · Posted: Mon Apr 25, 2005 9:23 pm Post subject:

I checked Mrs Beeton to see how to tell when the lemon curd is 'cooked' she says it should 'lightly coat the back of a wooden spoon'. My lemon curd is much softer than the shop bought stuff but I checked the ingredients of that and sugar, glucose syrup, water and starch came before lemons! Plus a lot of other stuff that's not in mine.

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

jaydee, yours might be lacking in ingredients but it wins hands down on healthiness and flavour

jaydee67 · Posted: Mon Apr 25, 2005 9:27 pm Post subject:

no arguments there!

Heather · Posted: Mon Apr 25, 2005 11:47 pm Post subject:

Sorry no idea what A size 3 egg is I normally just go for for whatever I have in my egg rack - medium to largish

Good Luck Anyway

Heather x

jaydee67 · Posted: Tue Apr 26, 2005 8:41 am Post subject:

Egg sizes:
Grade 1 -70g and over
grade 2 -65-69g
grade 3 -60-64g
grade 4 - 55-59g
grade 5- 50-54g
grade 6 - 45-49g
grade 7 - below 45g

grades 1&2 are large
grades 3&4 standard
grades 5&6 medium
grade 7 small

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

thank you for that info ~ must put it somewhere safe

NannyP · Posted: Tue Apr 26, 2005 7:53 pm Post subject:

Firstly Summayah, leaving it here seems like a safe place Confused

Secondly, I have made Lemon Curd!! Did the microwave version and managed, just in time, to stop a mass exodus from the jug into the microwave. You see, the problem with me is, I'm not a cook and therefore have very few bowls, mixing bowls and storage containers. Now, there is something I will address this weekend. It appears, that having eggs will mean I'll have to become a cook, specially if some of my chicks are hens Wink

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

well done with the lemon curd. Know what you mean about the mass exodus from the microwave....visions of my custard making in the microwave

NannyP · Posted: Tue Apr 26, 2005 8:26 pm Post subject:

It taste's wonderful, will have some tomorrow, spread on some bread.
Very Happy

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

will it be like Gina's ~ and you wont need jars?