Proven Curd Filling Recipe

Baking By MKC Updated 4 Jun 2015 , 11:15am by MKC

MKC Posted 3 Jun 2015 , 10:26pm
post #1 of 6

I am looking for a vanilla or lemon recipe that has been tried and tested. 

I have tried several curd recipes for filing a cake and I find them very soupy.

I have to make a cake for my boss' boss and I would like a nice and stable curd.

Tired of trying random recipes!


5 replies
TicTac521 Posted 3 Jun 2015 , 11:13pm
post #2 of 6

I just made Alton Brown's lemon curd from food network yesterday & it was amazing!  I think the key is to really make sure you cook it until it's really thick like pudding

Pastrybaglady Posted 4 Jun 2015 , 2:26am
post #3 of 6

For a firmer curd I use a recipe that uses a whole egg in addition to yolks not just yolks and I add a small amount of cornstarch.  It yields a curd that is spreadable.

MKC Posted 4 Jun 2015 , 3:12am
post #4 of 6

Thank you.

Pastrybaglady, would you share your recipe?

yortma Posted 4 Jun 2015 , 3:55am
post #5 of 6

This is a great lemon curd recipe.  I make it all the time, usually in quadruple batches.  It freezes beautifully.  .  I increase the sugar to 3/4 cup (and it is still tangy).  I also continue to cook an additional 20 to 30 minutes at 190 degrees to thicken it even further.  Once cooled it is not runny and will stay in a mound.  Also wonderful mixed into buttercream  

MKC Posted 4 Jun 2015 , 11:15am
post #6 of 6

Thank you yortma I will try it!

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