Help needed! Does anyone know how to get Lemon Curd to "gel" correctly? If so, or if you have a recipe that that has worked for you in the past, please let me know!
Background: My Mom made a Lemon/Strawberry tart for Easter and, although it tastes delicious, the curd wouldn't become more solid than a liquidly jelly. We ended up having to eat the tart in bowls, which is a major no-no for my super aesthetic queen mother. This was her second time using that recipe for lemon curd; she had hoped that by whisking all the rebellion out of it that it would gel correctly this time. No such luck. Any suggestions are much appreciated!!
If I get a chance, I will probably write a long chatty post about our weekend trip to Austin, TX for Easter. However, since highlights included accidentally booking a return flight that went through Dallas AND St Louis before getting to Baltimore (seriously, should we have added Nova Scotia to the list for an additional detour?!), well, we've only barely gotten enough sleep to report for duty at work. I just gotta say, though... we broke our Lenten fast on Texas Bar-B-Q. Yee-haw!