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Old 03-15-2019, 06:00 AM   #71
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rr In the two recipes I've just done, one used 1/2 cup lemon juice, the other 3/4 cup lemon juice. They were plenty tart! But taste is subjectable, you can only try for yourself.

Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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Old 03-15-2019, 06:37 AM   #72
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Originally Posted by rodentraiser View Post
Will this make enough curd for one pie? I looked at the other recipe and THREE cups of sugar, holy cow!

Also, does this taste lemony or is it tart? I love tart and I can never find lemon curd in the stores tart enough for me.
Not sure about if it's enough for one pie, makes 1 1/2 cups. Only ever just put it in a jar and eaten on buttered English Muffins or out of the pan. It is wonderfully tart and very lemony.

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Old 03-16-2019, 06:40 PM   #73
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PF, this might be the right consistency for a filling I am making for a wedding cake. It will be four thin layers of lemon cake with two fillings being raspberry and the middle one lemon curd. My tart recipe thickens in the shell but becomes too thick to spread. If you spread it from a jar then it should be perfect! Thank you. Glad I logged in today.

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butter, egg, lemon, recipe

Lemon Curd a la PF Lemon Curd Recipe: 3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 1 tablespoon (4 grams) finely shredded lemon zest 3/4 cup (150 grams) granulated white sugar 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). 3 stars 1 reviews
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