tag:blogger.com,1999:blog-399953666507652031.post3018416346394909327..comments2008-02-10T10:59:57.894-08:00Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-399953666507652031.post-1459934542142392222008-02-10T10:59:00.000-08:002008-02-10T10:59:00.000-08:00The fact that you love lemons, makes us soul mates. I love lemons too. Although I've never made lemon curd, my favorite fruit drink is one apple, one orange and one lemon. What heaven. That said, you have given me a new idea. <BR/><BR/>mz. emwordsofminehttp://wordsofmine.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-31686335472694683222008-02-03T10:43:00.000-08:002008-02-03T10:43:00.000-08:00Bonnie and Wendy, you got me to wondering so I Googled "lemon curd Splenda" and found some interesting info. As near as I can tell, yes, Splenda is certainly an option. I gather the flavor is best if you use half sugar and half Splenda but that's really such a subjective thing. Here's another microwave recipe http://tinyurl.com/2y48bh (yipe! she uses a full cup of lemon juice!) and if you scroll through the comments, you'll find specific info from readers who used Splenda. Hope it helps!Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-86110308025545702592008-02-03T09:57:00.000-08:002008-02-03T09:57:00.000-08:00Bonnie, I'm thinking that this is the type of the thing for which Splenda is ideal. I'm glad you mentioned Splenda because I think it often solves that almost-too-sweet problem.Wendyhttp://www.blogger.com/profile/09684838805174960356noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-72358580110957422672008-02-03T09:45:00.000-08:002008-02-03T09:45:00.000-08:00I've always heard and used the term "live and learn" and that sure does happen here! Wonder if this can be done with Splenda?Bonniehttp://www.blogger.com/profile/16822039230903741043noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-72180795617376620462008-02-03T08:36:00.000-08:002008-02-03T08:36:00.000-08:00Ah! Thank you, John. With that, I do believe I'm having lemon curd on toast for breakfast.<BR/><BR/>Jo, I haven't explored that web site yet but now you've tantalized me. And, yes, the microwave version does allow one to avoid standing at the stove stirring, stirring, stirring for however long it takes. (smile) One day, when I'm feeling very patient, I might do it that way. In the meantime, F.E.D.!Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-23682108516486443442008-02-03T07:58:00.000-08:002008-02-03T07:58:00.000-08:00Ohmigawsh, Dee, you got me stuck on that website where you got the lemon curd recipe. You need to check out her chocolate page, if you haven't done so!<BR/><BR/>Aside from that, I've been wanting to make a good lemon curd for years but hadn't ventured into it yet but with this recipe I will. Thanks.Johttp://www.blogger.com/profile/16259722861946381805noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-42175087244075262922008-02-03T00:21:00.000-08:002008-02-03T00:21:00.000-08:00Thick enough to stick on the spoon, Dee. We have it spread on bread for tea time, and Graham and I are passionately fond of lemon curd tarts -- little individual topless shortcrust pastry shells backed with a teaspoon of lemon curd in the bottom. Yummity!<BR/><BR/>John B.Anonymousnoreply@blogger.com