tag:blogger.com,1999:blog-7871009498995448164.post3389030423862899190..comments2023-10-23T12:22:07.689-04:00Comments on Post-Collegiate Cooking à Deux: Help needed on Lemon CurdNeenhttp://www.blogger.com/profile/10669218258335429493noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7871009498995448164.post-57607876406955507292008-03-26T09:34:00.000-04:002008-03-26T09:34:00.000-04:00Neen drop me an email Commentsmykitchen at mac dot...Neen drop me an email <BR/>Commentsmykitchen at mac dot com<BR/>see if I can help.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-7871009498995448164.post-63788425808143909812008-03-25T20:32:00.000-04:002008-03-25T20:32:00.000-04:00The lemon curd that I made for the Daring Bakers L...The lemon curd that I made for the Daring Bakers <A HREF="http://closetcooking.blogspot.com/2008/01/lemon-meringue-pie.html" REL="nofollow">Lemon Meringue Pie</A> solidified nicely. I think the cornstarch was pretty helpful.<BR/><BR/>That Strawberry and lemon tart looks good.test it commhttps://www.blogger.com/profile/07795596315329913917noreply@blogger.comtag:blogger.com,1999:blog-7871009498995448164.post-14434997154063575932008-03-25T11:57:00.000-04:002008-03-25T11:57:00.000-04:00I like this recipe for lemon curd because it's sim...I like <A HREF="http://www.epicurious.com/recipes/food/views/104920" REL="nofollow">this recipe</A> for lemon curd because it's simple, and no need for cornstarch. I recently made it for pineapple curd (decreasing the sugar, of course) and it worked out well. One note, however--it's important to really watch the consistency, because if you cook just a tad too long, it separates! The key is low and slow, and constant whisking. Once it's thick and you can see the whisk marks in the pan, stop.Amandahttps://www.blogger.com/profile/14748231341500700924noreply@blogger.com