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Janet

In article >, says...

Janet wrote
> > Here's the recipe I use
> >
> > 6 oz castor sugar
> > 2 lemons
> > 4 large eggs
> > 4 oz unsalted butter, cut up into small cubes.
> >
> > Scrub the lemons under the hot tap, mop dry, then finely grate off
> > all their yellow rind and juice them. Get rid of any pips in the juice.
> >
> > Put the lemon juice, grated rind, cut up butter and sugar in a bowl
> > and rest it on a spoon sitting in a pan of hot water (half way up the
> > bowl). The spoon underneath, stops the bowl contents getting too near
> > the heat source. Let the butter melt and the sugar dissolve. **Don't
> > get it too hot** or the eggs might scramble when you add them.
> >
> > Whisk the eggs thoroughly and mix them into the bowl stirring well.
> > Let the water beneath the bowl simmer very gently while you keep
> > stirring slowly with a wooden spoon until the curd thickens. Just takes
> > a few minutes so don't go away... When it will coat the back of the
> > spoon it's done.
> >
> > Pour into two clean jars cover and seal. It will thicken more when
> > cold. Keep it in the fridge where it has a shelf life of two or three
> > weeks (but you'll have eaten it all long before then).
> >
> >
> > Janet UK
> >
> I'm not sure how much difference this makes but a reminder that:
> UK Large eggs = US/Can Extra large
> Graham

The freerange Scottish eggs I buy are called Stoaters and (just
looked) weigh 80 g each.

Transatlantic translation service;

Stoater is a Scots term meaning "really impressive". If a Glaswegian
wants to compliment his lady friend he might say " Yir a right wee
stoater, hen, so ye are".

Janet UK