On Apr 23, 9:59*pm, Tracy > wrote:
> Nancy Young wrote:
> > hahabogus wrote:
> >> "Nancy Young" > wrote
>
> >>> hahabogus wrote:
> >>>> "Nancy Young" > wrote
>
> >>>>> Believe it or not, I don't think I've ever had that. *I'm sure I'd
> >>>>> like it a lot, I love lemon.
>
> >>>> lemon curd is what is in a lemon tart or a lemon pie
>
> >>> The only lemon pie (aside from lemon meringue) I've had is
> >>> the Weight Watchers recipe Stan posted. *Lemon is one of
> >>> my favorite things, so go figure I never tried lemon curd.
>
> >> So then you've had lemon curd with pastry on the bottom of it and
> >> meringue on the top of it. A lemon pie filling is a type of lemon
> >> curd. A type that has firmed up due to cooking.
>
> > Okay.
>
> >> Making lemon curd allows the making of lemon pies or tarts easier plus
> >> gives you the option of something different to spread on your toast or
> >> muffin in the morning or spread between the layers of a multi-layer
> >> cake or fill a jam buster or even eat with a spoon. Good stuff!
> >> Personally,I like the tarter versions of lemon curd.
>
> >> Even nice spread on pound cake.
>
> > And I love pound cake! *Heh. *I like tarter lemon stuff, too. *My
> > lemonade is a little tough to take, but I love it. *More lemon juice
> > and less water.
>
> > I'm going to have to make the lemon curd. *
> > nancy
>
> Here is a really good, and really easy recipe for lemon curd.
>
> http://www.finecooking.com/articles/...rd-method.aspx
>
> or
>
> http://tinyurl.com/czczx5
>
> I have a bunch of lemon juice in my freezer. Time to make some.
>
> Tracy
I have been making Lemon Curd for over 40 years and never really found
the perfect recipe. Until now. <
http://www.finecooking.com/articles/
foolproof-lemon-curd-method.aspx>
My grandmother made them and my mom couldn't make them exactly like my
dad remembered them. So (at 12) I tried. By the third time I finally
got close, my dad was happy and I got stuck making 10+ dozen teeny
tiny lemon tarts (1" diam) every December for more than 30 years. It
always took HOURS just to stir the stuff. If you cook it beyond a
certain point it stays thin and you have to keep cooking until the
sugar "candies" and the stuff gets a little chewy. I think this
recipe is fabulous and I will be making vast quantities for gifts (and
for ME - with Splenda!!!!) as the comment on the website says. Thank
you thank you.
Lynn in Fargo