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and of course don't forget the clotted cream and lemon curd...


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Joined: Jul 17, 2006

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Posted to Thread #12346 at 2:48 am on Oct 22, 2008

You can make the curd up to 2 weeks ahead.

Clotted Cream

Whip 2 tbl. cream cheese with 1 tbl. powdered sugar in a mixer bowl. Slowly add 1/2 pint whipping cream and mix
on medium speed until thick and fluffy.

Note: Serve with scones, between cake layers, etc.
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Lemon Curd

Makes 1-3/4 to 2 cups

5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only

In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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