Lemon Curd And Extract

Baking By LoverOfSweets Updated 1 Dec 2011 , 8:11pm by LoverOfSweets

LoverOfSweets Posted 1 Dec 2011 , 3:24pm
post #1 of 3

I have a couple lemons that have been zested but not juiced. I was thinking of making some lemon cud (I also have egg yolks that need to be used up). Since I do not have the zest from the lemons I was wondering if anyone had ever tried substituting lemon extract for the zest or if anyone had any idea whether this would work or not. Any thoughts would be greatly appreciated!

2 replies
KoryAK Posted 1 Dec 2011 , 7:19pm
post #2 of 3

You can also just leave out the zest, it won't hurt anything and will still be plenty lemony icon_smile.gif

LoverOfSweets Posted 1 Dec 2011 , 8:11pm
post #3 of 3
Quote:
Originally Posted by KoryAK

You can also just leave out the zest, it won't hurt anything and will still be plenty lemony icon_smile.gif




Good to know. Thank you! icon_smile.gif

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