Campbell Ritchie wrote:I have never used water in the bowl, only underneath it.
I have never managed to get my eggs to curdle in 8 minutes
I find mine has much more of a tang to it than bought lemon curd, which can be a bit too sweet. Proper lemon curd is so intensely flavoured
How do you remove the lemon zest?
says to use loaf sugar to rub the outside off the lemon for a smoother consistency.
Campbell Ritchie wrote:No, loaf sugar comes in much larger lumps than sugar cubes. I can buy sugar cubes anywhere, sometimes even brown ones. Loaf sugar would be several feet tall and yu would hack pieces off it with shears.
As for timing, does your friend use a metal bowl?