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?
Lemon curd problem
- Thread starter mariak
- Start date
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If you have answers, please help by responding to the unanswered posts.
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.
MexicoKaren
Head Chef
My solution would be to slather some nice whipped cream on top and no one would see the cracks! And it would be yummy.
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.
