Becca >, if that's their real name, wrote:

>You can try lemon curd.
>
>5 egg yolks
>1 cup sugar
>1/3 cup fresh lemon juice (3-4 lemons)
>1 tablespoon lemon zest
>1 stick butter, cut into pieces
>
>Add 1 inch of water in a saucepan, bring to simmer. Combine egg yolks
>and sugar in a metal bowl and whisk until smooth. Add juice and zest to
>egg mixture and whisk. Reduce heat to low and place bowl on top of
>saucepan, without the bowl touching the water. Whisk until thickened.
>It will be light yellow and it coats the back of a spoon (around 8
>minutes). Remove from heat and stir in butter, one piece at a time,
>allowing the butter to melt before adding more butter. Cover with
>plastic wrap and refrigerate until use.
>
>You have to handcuff me to keep me from eating the whole bowl. Or maybe
>I just like the handcuffs...

Becca, Becca, Becca. <EG>

>Best of luck with your cake.

Thanks much. Crash wants a white cake with coconut, topped by white
frosting with coconut. I asked him about a layer of lemon-something
between the cake and the frosting, and he said to keep it simple. I guess
he understands how my plans usually exceed my ability to pull them off.

I'm going to keep this filed away for next time, though.

Tomorrow, my kidlette and her cousin are coming down to pick up our old
bed, so that's going to cut into cooking time. I wish they could stay for
ham, but I guess that's not in the cards.

Carol

--
Coming at you live, from beautiful Lake Woebegon