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Showing 1-3 of 3
on April 25, 2009
I remembered seeing this in the Pick A Chef thread & was so excited to try it when I needed lemon curd for White Chocolate and Lemon Truffles. It was super easy. I've never made lemon curd before & it turned out delicous. My photos are not even comparable to Bonnie's so I'm not going to post over it. :) Thanks for sharing your wonderful recipe, Pumpkin!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Bonnie G #2
on April 13, 2009
Made for PAC Spring-09 I've wanted to try a lemon curd to use with scones I'm making for my Mom's upcoming visit (she LOVES lemon) and this is perfect. I did take Chef Dudo's advise and used a double boiler and made that slurry before hand to make sure there where no lumps. As I love really tart, I did reduce the sugar by a small amount and increased the lemon juice by the same amount. It turned out great, nice and tangy and very smooth and shiny. I've got it sitting in the fridge now and it'll be perfect with those scones.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Dudo
on April 12, 2009
Indeed easy to make and a wonderful taste, tangy and yet sweet. Very good. Made a slurry of the cornflower and a few teaspoons of the lemon juice before adding to the rest. Also I used my double boiler pan to cook the curd. It very quickly became thick and shiny. I'm very pleased I chose to make this. Thanks for posting. Made for PAC, Spring 2009.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (48 g)
Servings Per Recipe: 6