tag:blogger.com,1999:blog-4372991639832011155.post3601129362268011225..comments2024-03-06T00:37:46.437-08:00Comments on Joy's Misadventures: Lemon CurdAnonymoushttp://www.blogger.com/profile/01024438780131741078noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4372991639832011155.post-79162748632574114832010-05-13T09:56:41.564-07:002010-05-13T09:56:41.564-07:00Just perfect! I was looking for a curd recipe for...Just perfect! I was looking for a curd recipe for a layer cake I'm making tonight, and this should work wonderfully. Thank you for sharing!Monethttp://anecdotesandapples.weebly.com/noreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-33716337986650973402010-05-12T12:26:53.389-07:002010-05-12T12:26:53.389-07:00Ooh, that looks so good! Yum!Ooh, that looks so good! Yum!Sookhttp://myfabulousrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-8923588289300252212010-05-12T07:35:16.009-07:002010-05-12T07:35:16.009-07:00Thanks you guys for the tips. I have to try that ...Thanks you guys for the tips. I have to try that next time.Anonymoushttps://www.blogger.com/profile/01024438780131741078noreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-19729559991345408342010-05-11T14:00:44.310-07:002010-05-11T14:00:44.310-07:00I think so - I just use a regular mesh-style strai...I think so - I just use a regular mesh-style strainer and help the curd through with the back of a wooden spoon if necessary. It also helps it cool quicker!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-69338594914396096602010-05-11T13:05:10.766-07:002010-05-11T13:05:10.766-07:00I always add all the lemon zest to the mix to pump...I always add all the lemon zest to the mix to pump up the lemony flavor and then I always pass the hot curd through a strainer to get rid of any egg that cooked before emulsifying and to get rid of the zest. Also, to prevent a skin from forming on top as you're cooling the curd, put a piece of saran wrap directly onto the surface of the curd. It will keep everything nice and smooovss :DAnnahttps://www.blogger.com/profile/04713824685051007635noreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-40817355165558694562010-05-11T12:13:43.747-07:002010-05-11T12:13:43.747-07:00Thanks for the tip. I didn't think of doing t...Thanks for the tip. I didn't think of doing that. Would any strainer work?Anonymoushttps://www.blogger.com/profile/01024438780131741078noreply@blogger.comtag:blogger.com,1999:blog-4372991639832011155.post-11941585450834580802010-05-11T12:08:30.963-07:002010-05-11T12:08:30.963-07:00Nice to see this - my Nan used to make lemon curd ...Nice to see this - my Nan used to make lemon curd (and lemon curd jam tarts at Xmas time). I'll blog her recipe whenever I get around to making it next. One tip - she recommends straining it at the end, just in case there are bits of cooked egg. I do this even if there aren't any apparent clumps just in case - last thing you want to see in your jam in the morning is stringy bit of egg! ;-)Anonymousnoreply@blogger.com