On Monday, September 1, 2014 at 2:30:24 PM UTC+1, Opinicus wrote:
> 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

Hi Bob, by now you have probably figured this out. I add the juice to the sugar to help it dissolve. In extreme cases I have added some limoncello to help. This is however the best recipe ever for lemon curd hands down Good luck with it Vala