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Cake Decorating Forum

Fruit curd recipes
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LadyMike
Frequent Member

Joined: Nov 05, 2006
Posts: 415
Location: Indiana

Gallery Supporter Member

Posted: Sun Aug 03, 2008 7:26 pm

Hi CarolAnn!

This was a recipe I got from a thread here on CC. I don't remember what the thread was about &/or who suggested it. Embarassed

(Thanks to whoever did!) What really caught my eye about this particular recipe, was that you can do it on top of the stove or even in the microwave. My DH and I made lemon, Key lime, and orange in the microwave.

I really loved the orange curd because it was subtle enough that you got the hint of orange without it overwhelming the taste of the cake. Thumbs Up!

The lemon curd was really good too. It was very flavorful & tart, but I really like it that way. I always use a cake flavor that is very delicate when using the lemon curd because I want to taste the tartness of the lemons. Thumbs Up!

Then we get to the Key lime. Crying or Very sad

Maybe I should have used regular limes, or maybe it is supposed to be that way, but it was really way too "over-the-top". I may try it again, but I really didn't like it. Thumbs Down

I love Key Lime pie, so I thought it would be "out of this world". Confused

I guess that'll teach me for not following the recipe exactly the first time I make it. Rolling Eyes

I don't know if this will help you or not, but I absolutely hate using a double-boiler unless there isn't any other way to cook something I need/want. Mad

But that's another story. Wink

I hope it works well for you too. It got a lot of good reviews. BTW - Make sure you cook it until it's thickened and then give it plenty of refrigeration time. You may even want to make it a day or two ahead of when you need it.

Good luck & HTH.

http://www.recipezaar.com/61278

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LadyMike Smile

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CarolAnn
Forum SuperStar!

Joined: Sep 22, 2004
Posts: 2105
Location: Kansas
Birthday: Nov 10
Gallery Supporter Member

Posted: Sun Aug 03, 2008 9:33 pm

Oh goody, lots of help!! I'm going to be doing more searches and then trying some new flavors soon in addition to more lemon curd. Someplace I saw a recipe for strawberry lime curd, which I think sounds wonderful on bagels among other things. I put my curd right into jelly jars, slap on the lids and rings and set them on the counter to cool and seal themselves. You hear them pop as they seal and once cooled I label then pop them in the freezer. Couldn't be easier and they make fantastic gifts.

Thanks everyone. Keep the great ideas coming!
Carol

PattyT
Frequent Member

Joined: Sep 30, 2007
Posts: 250
Location: South Jersey / Philadelphia

Posted: Sun Aug 17, 2008 7:10 am

The thread was called "What to do with egg yolks". I recall posting to it - so searched my list of forum posts.

Here you go: Hope it helps!

http://forum.cakecentral.com/m.....c&&start=0

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