On 2020-04-08 2:44 a.m., wrote:
> 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
>
Don't schools in Iceland teach you to check the date of old posts?