I was told that lemon curd is the same as pudding so I could just use lemon pudding. I'm sure they are pretty similar based on the ingredients but there has to be something that makes them a little different. Does anyone know? Just mostly curious.
Also, am I correct in assuming that cakes filled with lemon curd need to be refrigerated due to the eggs?
Thanks for any help!
Two very different things. Curd is usually eggs lemon butter sugar. It has a rich buttery taste.
Pudding generally has cornstarch as a thickener. Bright lemon flavor.
Both should be refrigerated for best results.