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Old 10-30-2012, 11:04 PM   #1
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Need help for my lemon curd

Hi everyone, recently i try to made lemon curd but i am not satisfied with the texture. My lemon curd wasn't smooth texture and taste too eggy.


Will appreciate if you all can help me out. Thank you

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Old 10-30-2012, 11:06 PM   #2
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Here is how I make it.

Lemon Curd a la PF
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Old 10-30-2012, 11:15 PM   #3
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Originally Posted by PrincessFiona60 View Post
Here is how I make it.

Lemon Curd a la PF

Thanks Fiona for sharing your recipe. Will try out this weekend and by the way what kind of the egg you using? free range egg? Because my lemon curd so orange color, i am guessing is my egg issues.
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Old 10-30-2012, 11:21 PM   #4
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Originally Posted by cuppers View Post
Thanks Fiona for sharing your recipe. Will try out this weekend and by the way what kind of the egg you using? free range egg? Because my lemon curd so orange color, i am guessing is my egg issues.
I've made it with both free range and store bought, no difference except for color. I hope you enjoy this one, others have had good success with it.
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Old 10-30-2012, 11:25 PM   #5
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Quote:
Originally Posted by PrincessFiona60

I've made it with both free range and store bought, no difference except for color. I hope you enjoy this one, others have had good success with it.
Yes indeed!
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Old 10-30-2012, 11:36 PM   #6
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It's so good. You will love it.
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Old 10-30-2012, 11:41 PM   #7
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Originally Posted by PrincessFiona60 View Post
I've made it with both free range and store bought, no difference except for color. I hope you enjoy this one, others have had good success with it.

Okay, then will change to free range egg and see how it goes. Will let you know the result this weekend. Thank you so much!!
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Old 11-03-2012, 04:03 AM   #8
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There is an easy microwave lemon curd that you can make, I got the recipe from Masterchef

Click Here
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Old 11-03-2012, 06:18 AM   #9
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I did lemon curd from a Michel Roux's book "eggs". It was perfect. It does not use egg whites (lemon curd traditionally does not contain them - they increase the probability of lumps or grains occurring) and the texture is as it should be - very smooth and uniform. It is also incredibly rich - note that it uses more butter than the other recipes for the same amount of lemon.

The recipe is simple:
200g butter, diced
200g caster sugar
grated zest and juice of 3 lemons
4 egg yolks (taste-wise it does not matter if they are free-range or not)

Butter, sugar, zest and juice are heated up in a bowl over a saucepan of boiling water (the bowl should not touch the water). When butter is melted, whisk until smooth. At the egg yolks and whisk for 10 minutes until it begins to thicken from the heat. If you want, you can pass it through a sieve to remove the pieces of lemon zest, but I like them. Pour into a jar and leave in the fridge, it will thicken much more - you will be able to pipe it. If you sterilize the jar beforehand, it will keep for about 2 weeks in the fridge. Enjoy!
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Old 11-03-2012, 08:15 AM   #10
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Quote:
Originally Posted by Lardeffect View Post
I did lemon curd from a Michel Roux's book "eggs". It was perfect. It does not use egg whites (lemon curd traditionally does not contain them - they increase the probability of lumps or grains occurring) and the texture is as it should be - very smooth and uniform. It is also incredibly rich - note that it uses more butter than the other recipes for the same amount of lemon.

The recipe is simple:
200g butter, diced
200g caster sugar
grated zest and juice of 3 lemons
4 egg yolks (taste-wise it does not matter if they are free-range or not)

Butter, sugar, zest and juice are heated up in a bowl over a saucepan of boiling water (the bowl should not touch the water). When butter is melted, whisk until smooth. At the egg yolks and whisk for 10 minutes until it begins to thicken from the heat. If you want, you can pass it through a sieve to remove the pieces of lemon zest, but I like them. Pour into a jar and leave in the fridge, it will thicken much more - you will be able to pipe it. If you sterilize the jar beforehand, it will keep for about 2 weeks in the fridge. Enjoy!
Thank you Lardeffect. Will try it
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Need help for my lemon curd Hi everyone, recently i try to made lemon curd but i am not satisfied with the texture. My lemon curd wasn't smooth texture and taste too eggy. Will appreciate if you all can help me out. Thank you :smile: 5 stars 1 reviews
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