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Janet

In article >,
says...
>
> On Mon, 1 Sep 2014 17:21:26 -0700, "Pico Rico" >
> wrote:
>
> >
> > "sf" > wrote in message
> > ...
> > > On Mon, 01 Sep 2014 16:30:24 +0300, Opinicus
> > > > wrote:
> > >
> > >> 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?
> > >
> > > Sounds like you've never caramelized sugar (dry method). Given some
> > > heat, it dissolves all by itself.
> > >
> >
> > in your example, it doesn't dissolve, it melts.
> >
>
> In the end, it's a liquid.

The temperature of melted sugar is far too hot for making lemon curd.
Dissolved sugar isn't.

Janet UK