Lemon
cheap wedding dresses from china curd recipe Add enough water to a medium saucepan to come about 1inch up the side.Bring to a simmer over mediumhigh heat.Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.Add juice and zest to egg mixture and whisk smooth.Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water. )Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.Refrigerate for up to 2 weeks. I suppose i should have read the reviews before making this.The taste is fabulous, but my problem is with my stovethus maintaining the proper temperature.It got thick to the point that it was gummy on my scraper when i was pouring it into my jars, however i did notice some separating in the jar(Isn ombre the trend now anyway!? .I have just been shaking
weddingesglasgow the jar covered with plastic wrap as it cools hoping that i can maintain the consistency.I try it again, but i make sure the temperature is right!
