ACan I add lemon extract to lemon curd? My curd taste more eggy than lemony.
AI don't know the answer to your question.
I will say my absolute favorite recipe is the one from Cooks illustrated..
To me, lemon extract tends to taste bitter. Â I would recommend lemon oil if anything. Â I think that you might just Â need Â a better recipe. Â I love the one from The cake bible. Â it is tangy, and very clean, fresh and lemony. Just egg yolks, lemon juice, sugar, butter and zest. Â When the curd approaches 190 degrees I cook it at that temperature for another 5 to 10 minutes, stirring constantly to make it extra thick. Â It is just wonderful as a cake filling, and also Â mixes beautifully with buttercream. (It also freezes well). Â HTH