On 9/1/2014 9:52 AM, Nancy Young wrote:
> On 9/1/2014 9:42 AM, Pico Rico wrote:
>> "Opinicus" > wrote in message
>> ...
>>> 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?
>>
>> when I squeeze lemons I get liquid lemon juice. When I crack an egg,
>> I get
>> this gooey liquid stuff. What do you get?
>
> But that isn't added until after the sugar melts.
>
> nancy
>
Sugar will dissolve when heated over hot water; I suppose the oil is
sufficient but those must have been some pretty oily lemons!

Jill