Dorian E. Gray
israfel at eircom.net
Fri Oct 29 17:11:57 EDT 2004
> From the Australian Woman's Weekly Cookbook (so
> probably a pretty traditional recipe);
<recipe snipped for space>
Y'know, that's pretty much a bass-ackwards version of the recipe I have
(perhaps because yours is from Down Under? Mine's from the WI cookbook,
IIRC. :-) ).
My version goes:
Melt 4oz of butter and 12oz of granulated sugar in a double boiler with the
finely grated rind and the juice of 3 lemons, stirring occasionally until
the butter is melted and the sugar dissolved. Strain in 4 eggs, lightly
beaten together. Continue to stir till thick, then jar. (Makes 1.5-2lb and
takes about 1/2 an hour.)
Or maybe whether you put the butter first or last is the difference between
lemon curd and lemon butter?
Yumsome stuff, whatever.
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