I tried this recipe and had trouble with the egg whites cooking in it and clumping up. Had to toss it out. I thougt I had mixed it well enough. Any ideas of what I might have done wrong?
superdupercakes, I've never tried this recipe, but I know most other curds only call for egg yokes.
I made this today to layer between white cake and its very good. I used passion fruit puree instead of the lemon and it was to die for. I used the 3 eggs along with puree of 3 passion fruits. I set my micro for 9 min, cooked it 2 min, stirred, and stirred every 1-2 min. thereafter. I will def. be using this recipe again! Thanks for sharing Kiwi,,,
I just made the recipe and it turned out beautifully. I used the 3 whole eggs. Thanks for sharing, it sure made the dreaded lemon curd be enjoyable!!! :)
Does a cake need to be refrigerated when filled with lemon curd?
I used this recipe for my lemon meringue cupcakes, as a filling and it is the easiest curd I've ever made. I do take the extra step of straining it right after it's done cooking (still hot), just to be sure there aren't stringy little bits of egg white. Really is foolproof! Thanks for the recipe!
how much does this make? I need to make a lemon curd for a wedding cake. I am making an 8" 10" and 12" cakes and would like to have 3 layers of filling in each cake. I can't find any lemon curd that tells you how much it makes or how many layers it will fill. If anyone can help with this I would really appreciate it.
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