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!
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
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.
Pastrybaglady, would you share your recipe?
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