Lemon curd10/10/2023 Worse comes to worst the egg white cooks a little and in that case, all you have to do is strain it out. A little tip is to keep your eggs at room temperature so they are not cold going into your hot lemon mix. I have had this happen to me before, so I sought a recipe that this wouldn’t happen in. Some people experience the egg white cooking when they make the curd and it shows through. Think of lemon curd like a custard but made on lemon juice rather than cream. The lemon juice gives it acidity and the eggs and butter make it creamy. Lemon curd is a funny creature because it is both zippy and creamy at the same time. As a baker, there are just some recipes that you need - what I call “Master Recipes.” They are those recipes you go to for your baking basics, like yellow cake, buttercream frosting, and now you have one for lemon curd - perfect for my No-Bake Lemon Meringue Cheesecake!
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