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Old 03-01-2010, 10:31 PM   #1
Assistant Cook
Join Date: Mar 2010
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Question Lemon curd problem

Hi, I'm new here and I already have a problem to post. I make these cute little Lemon Curd Tartletts and the problem is once they've cooled down they get a split in the curd. What's going on here? Do I have the oven too high (140C) or are they cooked too long (approx 13min). The curd is a really simple one where you just beat up the eggs, sugar, lemon juice and cream and pour into tart cases -simple! So where am I going wrong - can any one help me?

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Old 03-02-2010, 06:58 PM   #2
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Location: Edmonton, Alberta
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Sounds like it might be cooked a bit too long. You could try having a cookie sheet of water on the rack below the tarts to keep the center moist, but that might impact your pastry.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 03-02-2010, 09:16 PM   #3
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Location: Bucerias, Nayarit, Mexico
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My solution would be to slather some nice whipped cream on top and no one would see the cracks! And it would be yummy.
Saludos, Karen
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Old 03-03-2010, 06:16 AM   #4
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Join Date: Mar 2010
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Thanks everyone for your replies...I might try the 'cooking less' option. I serve them in paper bags as a take away so I cant serve it with whipped cream on top - good idea though. I've even tried dusting with icing sugar - what a joke - the icing sugar just disappears. Thanks again.
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lemon curd

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