About: Lemon Curd

Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Lemon Curd Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.

Attributes	Values
rdfs:label	Lemon Curd Lemon Curd
rdfs:comment	Ausgesprochen britisch und fürchterlich lecker, wenn man Zitrusfrüchte mag. Es ist auch mächtig, also Vorsicht! Obwohl, es ist vermutlich auch gesund. He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.
dcterms:subject	Lemon juice Recipes Yogurt Recipes Dessert Recipes Egg Recipes Gelatin Recipes Non-fat milk Recipes Recipes Good Eats recipes dbkwik:resource/VfqPQrnmmbn8SRWpEhBduw==
abstract	Ausgesprochen britisch und fürchterlich lecker, wenn man Zitrusfrüchte mag. Es ist auch mächtig, also Vorsicht! Obwohl, es ist vermutlich auch gesund. He brings water in a pan to a simmer on medium. He says the flavor of a lemon is in the skin. If you go too deep, it's the nasty pith. Using a peeler, you'd have to chop it. With a bar grater, the skins get in your teeth. He uses a wood rasp. In a bowl, he adds lemon zest and juice with water. He adds sugar and egg yolks. He wisks until it's smooth. He wisks non stop when the water simmers. He states a double boiler uses consistent heat so you don't make scrambled eggs. He ends up with a custard that coats a spoon. He works in butter one piece at a time. He says it will last a month refrigerated with plastic wrap over it to prevent a film. You can put it in a pie shell or put it on pound cake.
is recipes of	The Egg-Files

OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software