FoodBanter.com - View Single Post

graham[_4_]

On 01/09/2014 11:24 AM, Janet wrote:
> 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;
>
I think they would be Jumbo over here.Graham