I make my own lemon and key lime curd, but can never seem to get it quite thick enough. I use it as a filling in cakes and would like to get more of the store-bought consistency, but I hate the store-bought flavor. I have tried adding cornstarch, but I think the amount I would need would affect the flavor. Anyone have suggestions??
5
replies
dianagreen
Posted 9 Nov 2006 , 4:38pm
post #2 of 6
try tapioca powder - it helps thicken up pies - hope this helps
MikeRowesHunny
Posted 9 Nov 2006 , 4:41pm
post #3 of 6
Have you tried cooking it for longer? As the liquid content evaporates it should become thicker. Alternatively, add another egg yolk.
whtrbbt420
Posted 9 Nov 2006 , 4:51pm
post #4 of 6
I had a TON of problems with my lemon curd untill I found this recipe. I haven't looked back sense 
http://www.taunton.com/finecooking/recipes/lemon_curd.aspx
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