Well- that's one of the problems I'm having today, anyway!
I've made Macsmom's key lime curd three times now. Each time I *think* I'm doing it right, and then at the very end, just before it thickens to the consistency I'm looking for, little white specs appear as if the egg whites have just decided to cook. There isn't a temperature listed that it should be cooked to, so I'm not sure if I'm just getting it too hot? I've been cooking it in a double boiler with the lower pot on med/low. It's a slow process, and then an all of a sudden BAM- white chunks. What am I doing wrong, and how do I fix it?
I use this recipe for lemon curd and love it: http://cakecentral.com/recipes/4393/lemon-curd
It says to pour the curd through a fine-meshed sieve and I know I always strain out egg pieces when I do that. I don't think you're doing anything wrong except forgetting the last step of the process!
Hope that helps!
Thanks....that worked perfectly. Just one step missing in that recipe! Now, what to do with three recipes of lime curd...? Will it freeze?
It should freeze for up to a year