Dear Traca, Did you ever see someone lick a blender?

[cynupstateny]

I almost lacerated my tongue getting the last luscious drops of the lemon cream.

Took longer than 10 minutes to reach 180 but it was worth it.

Now all I have to do is leave it alone until Sunday.

Thanks for the recipe!

 

[traca]

WANTED: Tongue Like a Lizard

LOL! Cyn, I'm so glad you liked the curd. Who knew butter and lemons could make something so sublime!?! Mmm....

 

[marilynfl]

Here's the lemon cream (variation of a lemon curd methodology)

It figures: I read this today, after making 10 little jars of lemon curd yesterday using the normal method.

Oh well, I have more lemons and will give this version a try tomorrow.

I've always thought my Native American name should be "Chubby Ukranian Who Eats With Forked Tongue."

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=59973

 

[marilynfl]

I also think the hint about cooling to 140 before adding the butter is a clue for "greasy fudge".

Some of us have run into that problem (I more often than most) when making Gayle's fudge. I think it might be that critical temperature range when adding the butter. Maybe fate is with us most of the time and the temp just happens to be in the right range to absorb the butter?

Who knows, but I'll stick a thermometer in there the next time.

 

[cheezz]

!! I didn't know that! So, that explains why I always have swirls of yellow on top of the fudge??!