<<Disclaimer: Verify this information before applying it to your situation.>>
 
I have been asked about some ingredients in this recipe. The first three are
from the rec.food.cooking FAQ.
 
Caster Sugar
------------
UK castor/caster sugar is somewhat finer than US granulated sugar.  There is
a product in the US called superfine sugar, which is about the same as
UK castor/caster sugar.  Usually, you can use granulated sugar in recipes
calling for castor/caster sugar and vice versa, but i've gotten reports of
times this didn't work so well!  As usual, give the recipe a trial run
with the substitute some time when it doesn't need to be perfect.
 
Double Cream
------------
The minimum milk fat content by weight for various types of cream:
                   (UK)    (US)
Clotted Cream      55%
Double Cream       48%
Heavy Cream                36%
Whipping Cream     35%     30%
Whipped Cream      35%
Single Cream       18%     (=Light Cream)
Half Cream         12%
 
Potato Flour
------------
UK corn flour is the same as US cornstarch.  Potato flour, despite its
name, is a starch, and cannot be substituted for regular flour.  It
often can be substituted for corn starch and vice versa.
 
Lemon Curd
----------
From: [log in to unmask] (Nancy Dooley)
 
Look in a larger supermarket with the jams/jellies, or with the pie fillings
and that kind of stuff.
 
From: idlewild <[log in to unmask]>
 
desperately yummy stuff.  it's the stuff that makes up the bottom part of
a lemon mereingue pie.  this here is nathan justus's recipe, i've made it,
it is delightful.
 
Lemon Curd 5
 
Amount  Measure Ingredient      Preparation Method
                grated rind and juice of one large juicy
                lemon
3       ounces  (6 tablespoons) sugar
2       large   eggs
2       ounces  unsalted butter
 
Place the grated lemon rind and sugar in a bowl.  In another bowl whisk
the lemon juice together with eggs then pour this over the sugar.  Add
the butter cut in little pieces and place the bowl over a pan of
barely simmering water.  Stir frequently until thickened- about 20
minutes.  Then cool, store in jars, and put in fridge.