I quote from Elizabeth David, *An Omelette and a Glass of Wine*, page
199:

"ENGLISH LEMON CURD

"To make 1 lb. approximately, ingredients a 2 large lemons,
preferably thick-skinned; 1/2 lb. loaf sugar; 4 whole large eggs; 1/4
lb. of unsalted or slightly salted butter.

"Rub sugar lumps on to the peel of the lemons, holding them over a
bowl, until each lump starts crumbling, then start on another. About
four lumps will rub sufficient outside peel and oil out of each lemon.
Put all the sugar together into the bowl.

"Squeeze the lemons, and strain the juice. Whisk the eggs very
thoroughly with the strained juice.

"Cut the butter into small cubes.

"Set the bowl in, or over, a pan of water. When the sugar has
dissolved add the eggs, then the butter. Stir until all ingredients
are amalgamated and the whole mixture looks rather like thick honey,
with about the same consistency.

(Elizabeth David, An Omelette and a Glass of Wine, page 199.)

The mystery is the "When the sugar has dissoved" bit. Dissolved in
what? No liquid has been added. A bowl in a pan in or over water
doesn't get hot enough to melt suger. Am I missing something here or
did David's editor slip up?

--
Bob
www.kanyak.com