Lemon Curd

Decorating By lrogers4 Updated 4 Jul 2013 , 9:55pm by yortma

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lrogers4 Posted 4 Jul 2013 , 8:45pm
post #1 of 3

ACan I add lemon extract to lemon curd? My curd taste more eggy than lemony.

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DeliciousDesserts Posted 4 Jul 2013 , 9:17pm
post #2 of 3

AI don't know the answer to your question.

I will say my absolute favorite recipe is the one from Cooks illustrated..

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yortma Posted 4 Jul 2013 , 9:55pm
post #3 of 3

To me, lemon extract tends to taste bitter.  I would recommend lemon oil if anything.  I think that you might just  need  a better recipe.  I love the one from The cake bible.  it is tangy, and very clean, fresh and lemony. Just egg yolks, lemon juice, sugar, butter and zest.  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.  It is just wonderful as a cake filling, and also  mixes beautifully with buttercream. (It also freezes well).  HTH




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