Hey Do You Know Where I Can Get Some Lemon Curd
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09/26/2004
I haven't made Lemon Curd yet, but I'yard puzzled by comments well-nigh the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them but as you would when making a cake. Then add together the eggs, one at a time, and mix each 1 in real well. And then add the lemon juice and zest. Then estrus in pan. The eggs will not melt!
01/19/2007
Discussion to the wise, this recipe is cracking, and easy to make.. but don't make the error of making information technology in a reactive pot or double banality (i.e. fabricated of metal) unless you're a large fan of the flavor of metal...
05/16/2003
This is a pretty classic lemon curd, although some recipes would add more butter and apply only egg yolks (no whites). The operative discussion in the directions is SLOWLY. It should have your curd virtually 15-20 minutes to SLOWLY heat and thicken. This needs to be sitrred very frequently for the first 10-xv minutes so almost constantly as it begins to thicken to preclude burning. Cooking it this fashion, you'll take no problems. Cooked egg is a sign that your heat was too loftier and you weren't stirring enough. If you lot're nervous about it, I advise cooking over a double banality on medium (not high!) rut. This is non a recipe you want to walk away from as it's cooking. Proficient, clean, archetype flavor, though.
12/18/2005
I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set nigh looking for a recipe that didn't expect too eggy and seemed to have a good tart/sweet remainder. I settled on this one afterwards looking around online and through several cookbooks. This was succulent and then easy! I cooked it on low estrus because my range is gas, and I often detect recipes calling for medium low demand low on mine. However, it was taking quite a lot longer than the 6 minutes in the recipe. I finally turned it upward to medium depression, and I stirred CONSTANTLY (even when it was on low heat). Honestly, this was spectacular! I can't look to make more than (I just made one batch.) I'm also going to brand some scones to put it on (the other day, I ate it just on plain toast -- oh, my gosh, I had to make myself terminate at two pieces!) Thanks for a great recipe, Tawnie!
08/26/2008
I love lemon curd and have never made information technology at home considering I thought it would be too much trouble. Totally easy and came out perfectly (hence the name, I guess). Thanks!
04/01/2003
One word...YUMMY! It is important to melt on depression oestrus stirring constantly until thick. If a moderate to loftier heat is used it volition become lemon scrambled eggs. I served this at a dinner party by spooning it over slices of pound cake and then topping information technology off with sliced strawberries. Anybody asked for seconds! Practise endeavour this recipe and bask!
04/01/2003
Outstanding!! I'm not certain what the problem was for the other reviewers--I had success with this recipe and it tastes wonderful. Mayhap the key is to make sure to whisk the mixture on *very low* heat continuously until done. You definitely don't want to overcook it or rut it to high (or yes, information technology will cook the egg). Like custards, this tin exist fussy, merely if you follow the recipe you should have success every bit I did. Good luck! Information technology's soooo tasty! Mmmm!
03/22/2014
I made my curd using the exact ingredients of this recipe, but I changed the way I put them together based on recommendations I received from someone on the Buzz. And it worked PERFECTLY! I creamed the butter and sugar just like I was going to make cookies or block. And then I added the eggs one at a time, chirapsia until very fluffy each time. Then I added the lemon juice and zest. When information technology was fully mixed, I poured information technology into a pan and heated it on stovetop, stirring constantly. Information technology gave me perfect curd with no egg curdles! Like magic! Oh, yum! Now it's used as a filling in a birthday cake with some leftovers for my toast! Yummy! Yummy!
12/x/2012
A piffling on the "as well buttery" side for me. The bigger issue, yet, is just as others have noted, the instructions do not reflect standard and classic technique - the inexperienced cook may not recognize this and might take a chance cooking the eggs rather than the custard if non careful.
11/nineteen/2010
I wanted Orange curd but I tin't purchase any decent lemon curd in S Africa and nobody has heard of orange curd only I wanted this for a fantastic chocolate orange tart. I only changed the lemons for oranges; absolutely fantastic. I didn't bother to effort the other recipes I constitute on the net. About eggs curdling, I use a stoneware pot that I cook everything with eggs in, sauces, etc which I put in the pan with boiling h2o. The h2o boils merely the eggs don't curdle. It's a slow method but worth every minute as there'southward no fear of any called-for either.
01/15/2003
incompleted directions. Egg white cooked and left pieces in the custard
11/09/2010
This is a adept base recipe. In the cease, I added the juice of an extra lemon since the curd had more than of a butter taste than lemon. It was still good, but not as lemony every bit 1 would expect and hope. A couple of changes I volition make next time: one- apply egg yolks (no whites). Although I combined all ingredients before fifty-fifty turning on the heat, I however had $.25 of cooked egg whites that I had to strain; two - use v or vi tablespoons of butter instead of an unabridged stick. Also, it took my mixture about 15 minutes to brainstorm bubbling. Still, this recipe is a dandy jumping off point for those of u.s.a. who had never attempted to brand lemon curd before. Thank yous for sharing.
08/12/2010
Information technology took all that was in me to stop myself from taking a spoon to this and going to town. Information technology'southward that good. I thought it had the perfect amount of lemon flavor and a keen consistancy. I creamed the butter and sugar together earlier adding the eggs and lemon, stirred and so added to the saucepan and had no issues any with my eggs cooking or it taking a year and a half to thicken. If I was continuing at the stove for more 10 minutes with this one, I'd be shocked. You tin can bet on the fact that this volition exist used again. Thank you!
07/04/2006
This was a very adept recipe. I tripled the recipe and froze what I didn't use. It is freezer friendly and I used as a filling for a nuptials cake I made for friends. I did add a i/2 more carbohydrate and one/four more lemon juice to the recipe. This was very easy to make too.
04/fourteen/2011
This was my outset fourth dimension making curd. WOW! I beloved this stuff! I had no issues with the eggs as some other reviewers did. In one case I squeezed the lemons I strained the juices through some cheesecloth. I skipped the zest completely because I don't care for the bitterness it can add. I did not miss information technology and felt the recipe was perfect without information technology. I melted the butter in my pan first, then added the carbohydrate and cooked until absorbed and no longer grainy. And then I added the lemon juice and let cool downward. In one case cooled I added my eggs that I had browbeaten first and returned to the stove to finish cooking. I wanted something a little sturdier and then I used ane/2 a Knox gelatin packet and information technology worked perfectly. I used the filling to make my Fruity Foam Cheese Danish in my recipe box. I actually enjoyed this curd and wait forrard to making again!
08/30/2005
This lemon curd recipe is excellent. I dumped everything in a pan and commenced to stir... no bug! It thickened to the perfect, dollop-able texture; it was bright colored, vivid flavored, light and fluffy. I but used ane Tbl. of butter, and constitute that very adequate. I've had problems with lemon curds tasting eggy, and that wasn't a problem this time. Delicious, succulent!! I tin't await to effort it with grapefruit or limes next time.
05/23/2014
I take dreamed of making lemon curd since I heard of it in a tea-time recipe book when I was vii. Even so, the recipe was so complicated, and my greatest fearfulness when baking is that I'll make a bomb! When I found this recipe, it looked and so simple and really was! As other cooks suggested, I heated upward the lemon juice, add the sugar and eggs (I used 6 yolks instead), all beaten upwardly, and whisked constantly on med-depression until thick- x minutes. And then I added 1/iv c butter. The adjacent time I want to make lemon curd, I'll know exactly where to get!!! YUM!!! =)
08/17/2012
Like shooting fish in a barrel to make and a practiced employ for a glut of lemons in the garden. Volition brand this over again for sure, overnice souvenir to make besides.
03/24/2005
Absolutely wonderful lemon curd. Nice texture and delightfully tart. It's such a elementary recipe, likewise. I only used a normal saucepan, like the directions said to, and it worked beautifully. Yous don't need a double banality to make this recipe, just a pan and a wire whisk, and the attention span necessary to stand in that location and stir it until it thickens. The just thing I did differently is that I completely forgot to add the butter, and I think I prefer information technology this mode! I volition definitely make information technology again, and maybe next fourth dimension I'll try it with the butter, just for the sake of the recipe.
12/30/2003
Other reviews made me nervous, so I used a very low heat and didn't end stirring. It took about 25 minutes, just the result was perfect. Next time I'll brave a little college temperature. Thanks for a great recipe. I'll never purchase it in a jar again.
04/xx/2011
Fantastic flavor! This has a great blend of sweet and tart- not too much of either.
02/20/2011
Turned out perfectly! I like that this recipe uses whole eggs instead of yolk so information technology is less messy to brand. I use liquid eggs, then it makes it even easier.
12/28/2004
This is a great tasting, very easy recipe. Make information technology merely every bit directed -- throw everything in together and cook it. Don't worry most "scrambled eggs" -- just whisk it every bit information technology cooks. I made this for some British friends and they raved.
06/xix/2012
ive fabricated lemon curd every spring for the terminal 3 years for a sugar cookie filling my family looks forward to it every yr, and this recipe has helped me make a perfect curd every time one tip I can give people is keep the temp on the stove LOW ! and slowly piece of work information technology up very slow otherwise this can curdle the milk very very quickly only this recipe works amazing !
07/xix/2011
piece of cake to make and delicious. I used the reviews that suggested mixing it first prior to heating.
05/22/2012
Wonderful recipe for lemon curd. This is not all that well known here merely so bang-up on scones and as a filling for cakes. Also makes lovely tarts with a dollop of whipping cream on peak. The possibilities are endless.
04/29/2011
WOW! Everyone loved this. Good idea to atmosphere the eggs first to avert scrambled eggs.
04/25/2012
Very yummy and like shooting fish in a barrel - I used the microwave. I also cut the butter to 1/8 cup from one/two loving cup - to make information technology healthier.
02/fourteen/2003
I will definitely look for another recipe. I agree the directions had to be incomplete. It did not prepare and information technology was non sweet plenty. Pitiful but i will not try this recipe again.
04/15/2006
Terrific! Sugariness and Tart just to our liking. I've fabricated this several times already and am going to brand it at present for Easter layered between a white cake next to a thin layer of butter foam. Whipped foam frosting on top and strawberries. Delightful. As for not setting upwards, the last time I made it, I rushed it and thought it would thicken more as it cooled. I had to pull it from the refrigerator and continue cooking information technology until I had the consistency that I wanted. Don't rush information technology, you won't exist happy with your results, but fortunately, information technology was very forgiving in that I was able to proceed the cooking process. Give thanks yous, Tawnie for a wonderful recipe.
05/26/2010
excellent recipe, but information technology is very few portion, and so the second time i`ve done double, besides i put information technology in ane tbspoon of corn starch...
11/eleven/2010
This is an excellent recipe. I did detect however I needed to wisk information technology in a double boiler, I simply place a bowl over simmering water. This removes the danger of scrambled eggs.
12/27/2007
This is a smashing recipe, so fast and like shooting fish in a barrel. I lost my grandmothers recipe and this taste just similar her lemon curd. The only matter I did different was using 1 cup of sugar instead of 3/four cups. I read some of the other reviews and they commented on the lemon curd beingness a little too tart so I added a little more saccharide.
01/30/2010
Delicous! I doubled the lemon zest. Also melted the butter and sugar on low rut until the sugar was dissolved then added the lemon juice which cooled down the mixture a flake before i added the eggs last so they didnt cook. I and then turned up the estrus a bit and stirred until thick. A nifty way to use up lemons.
xi/11/2006
Debby Farmer
12/21/2008
This was and then easy to make and then good to eat! I used powdered lemon skin instead of the zest and information technology was perfect with scones and madeleines. Cracking recipe!
10/17/2007
Followed the recipe exactly...I used a mixer and blended the sugar and butter, and then added the eggs, then added the juice and zest. Then transferred to stove. Had no bug with mini pieces of scrambled eggs...nonetheless, I did pass it through a sieve to get rid of the zest once finished cooking. Make sure you keep on stiring this the whole time! Took mine at least ten minutes. After it had cooled a little, I tasted it and it was very tart and so I added more sugar until it fit my personal preference. I fabricated this recipe for a filling for a cake--mine definitely thickened up merely I remember information technology was as well sparse for cake filling (cake may just absorb it all). Next time I make this, I volition DEFINITELY add cornstarch to go far really really thick and add more sugar...overall, a great base of operations recipe to endeavor :)
03/15/2010
Excellent Lemon curd! I did end up with a couple petty pieces of egg, but no one else would take e'er noticed. My advice is to keep the heat equally low every bit you tin and never stop mixing.
07/05/2014
This is on the sweet side, only I used it in another recipe so it worked fine. There is some other recipe on AR that is more tart that if yous want a more than tart curd, other than that it's delicious!
04/25/2004
I simply threw all the ingredients together, then stirred over a medium double banality. I never stopped stirring and it came out perfect. The flavor was full of lemon-y goodness, and I served it with scones and clotted cream. Anybody loved information technology.
04/23/2013
Delicious - wonderful on bagels... my just complaint is that I couldn't eat it fast enough before information technology went bad...
12/20/2010
Flavor ok, but greasy. When I tried to cut the butter in one-half it was better, but wouldn't set upwardly thick plenty for me.
05/19/2010
Too much butter and information technology takes much longer than it says. I added a teaspoon of lemon extract also for some actress season.
12/23/2006
This recipe is not bad. The curd is only the right residual of lemony and sweet. Once it bubbled, I added about 1/2 tablespoon of cornstarch to help it solidify a bit more than. My friend and I made this and gave it with gingerbread cakes for Christmas gifts. It was a hit.
08/19/2003
I used the double boiler method over medium oestrus, equally one reviewer suggested, and still got a few egg whites, so I cheated and spun it in the blender for about twenty sec, then returned to the double boiler over low heat. The flavor is awesome, next time I'll again employ the double boiler, but over depression heat not medium. Thank you!
04/23/2007
I was trying to come up with something to give my friend (ane of those people who shops constantly and has EVERYTHING!!) for her birthday. She absolutely loves lemon curd so.... Turns out this was the all time favorite gift for her. I kept a lilliputian bit back for myself for tasting and establish it quite tart but excellent. The consistency and flavour is perfect. I didn't have any lemon rind on manus so made it without. Next fourth dimension I'll be certain to put it in for an added zing. This recipe is a must for all who enjoy a prissy lemon flavor with plenty of tartness but enough sweet for a godd balance.
04/09/2010
I decided to try this recipe since my other one takes a picayune longer to make. I just finnished making this and it did not thicken upwards as much as I had originally thought. I did temper my eggs only after returning the mixture to the oestrus it was taking a long time to thicken. And then in fear of curdling my eggs I took it off the stove. Even though information technology was still a little runny I whisked in some gelatin while it was still hot to endeavor and thicken it and it did help some. Then I added my butter after it cooled some and information technology did gear up up a little nicer.
12/11/2014
This is a great recipe. Add a little corn starch with the sugar if you need it to set up more firm. Update: Double the recipe, 1 one/four cup sugar,1 stick of butter, 1TB cornstarch in with the sugar and only 5 eggs (seven med. lemons).
xi/11/2009
YUMMY!!! I made this just because I could but then ended up using it in a Lemon Bar recipe. Delish...
03/16/2010
Absolutely succulent enough to consume alone. I would add additional thickening if I wanted to use equally a pie filling, though. I strained the terminate production to remove the rind any egg that might have curdled, and because I didn't want to watch for seeds when juicing lemons :).
04/17/2006
Slap-up curd, it really does deserve 5* I made it to serve 8 and cutting the zest in half. A "KEEPER" for sure.
01/26/2015
I can consume this stuff strait
xi/07/2005
I LOVED this recipe. The perfect amount of tartness. I used information technology for jelly filled doughnuts and it worked perfectly! My husband said that it was besides potent, but I really didn't think so. Information technology is a little runny though and doesn't quite prepare to a custard texture, and then be warned.
12/26/2011
My mother in law taught me how to brand this when I showtime married but nosotros called it Lemon Butter. Delicious on toast, bagels or in little tart shells. This is a treat then I but make at holiday time.
03/13/2009
Deliscious
11/16/2006
But like the name says-Perfect. I put information technology on top of a baked pavlova, merely I volition observe many more than uses for information technology.
08/12/2011
This was my get-go fourth dimension making lemon curd. I followed the recipe as written. I had no problems with the eggs as I took the advice of depression heat and stir, stir, stir. It is delicious!
09/10/2011
Absolutely delicious and so easy
xi/17/2005
Very Good! Strong lemon flavour. I used it as a scone topping.
05/02/2011
Did not use lemon zest, merely the juice. Turned out sweeter/more buttery than I had imagined. Adjacent fourth dimension I volition add zest and cut down on the butter to get more of a gel than a cream. Married man loved it, we served information technology on scones and bread.
02/27/2013
This MAY just exist the all-time lemon curd I've ever made. Crawly. Just a taste is so wonderful. Keeps in the refrigerator in a jar for a long time.
08/17/2013
This was my first fourth dimension making lemon curd and this recipe was simple and turned out astonishing!
04/29/2012
This is the best recipe for lemon curd I've used. My neighbors requite me lemons from their daughter's copse in Arizona and it never fails; the tartness and creaminess is superb!
09/02/2012
Totally easy. My first time making lemon curd. I had no issues with the eggs curdling. Perfect balance between tart and sweetness. Love it!
12/21/2011
I had heard a lot about lemon curd just never tried it. I decided to give it a go as an accent for some gingerbread biscotti I made. Oh man .. it was great. I dumped all the ingredients into the aforementioned pot and whisked it as it warmed. Then I kept whisking it until it got thick - took a while and I increased my temp part way through merely worth it! I was going to have this to the family celebration merely I'm non certain it's going to last that long. YUM!
07/thirteen/2003
I made this using the recommendation to stir constantly over low heat and it turned out groovy!! My husband loved information technology and so did I. Perfect.
02/13/2006
Very tasty, very easy. Cook over depression estrus, stir constantly, no lid, remove from heat when thickened.
08/23/2003
Very yummy and lemony! Perfect consistancy. Still, it took me a lot longer using a double broiler at medium low heat (about 50 mins cook time). But I am super pleased with information technology anyway since I was afraid to go the scrambled eggs that others had mentioned. Thank you for a great recipe!
02/03/2010
It took me nigh thirty minutes over depression heat to get this to thicken, and even tempering the eggs I ended up having to strain it. I've since learned that in that location is a microwave lemon curd recipe on this site- I think I would try that one if I make it again.
12/24/2010
delicious! i cooked information technology very slowly and information technology took a long time but the final production was exquisite and very lemony
09/xvi/2014
Never having searched for a recipe for it, making lemon curd seemed intimidating. I located this recipe and made it for a bridal shower. It was simple enough to make, and it was a striking! I'll never purchase it again. Great recipe! Thanks.
04/21/2006
I LOVE lemon anything, particularly lemon curd, but I thought I would try this recipe using limes instead. After tasting it on 'Magic Mango Breadstuff', I now dear lime curd. Thanks for an like shooting fish in a barrel recipe!
03/11/2009
Very good, definitely on the tart side!!
08/08/2009
I beloved the season of this lemon curd. I've fabricated it a few times now... and it loses a star for method rather than taste and texture. I take found that when I cook this on the stove in a saucepan it's all as well like shooting fish in a barrel to have the eggs curdle, then I've changed methods to the double banality. This does take about 3 times equally long, merely makes a sinfully rich, smoothen custard. I add everything but the butter, then one time it's starting to get hot plenty to melt it, I add the butter a few cubes at a time, letting it more often than not melt betwixt addings. Then I dump the whole thing thru a strainer into another bowl, cause any fourth dimension you are cooking with eggs, information technology's best to strain crusade at that place are e'er a few mesomorphic bits you don't want in your custard. Beloved this on crepes, scones, muffins... with a spoon! Thanks for a wonderful care for...
08/11/2004
My lemon curd didn't go thick enough but that was definitely my fault b/c I was afraid of having scrambled eggs. It is then skilful and tart. I used it as a filling to a white cake with whipped cream cream cheese frosting and it was perfect. I had some curd left over and it was swell spooned over the cake calculation more of that great lemon flavor!! Thank you
09/05/2010
I made this lemon curd for a block filling and it was great.
03/01/2015
I followed this recipe exactly equally written and it turned out perfectly. Even the half dozen min cooking time. I would suggest that you lot make certain all your ingredients are the same temperature earlier turning on the estrus and whisk continuously. Loved it. Volition be making this again.
02/24/2008
So easy. Wonderfully bright and clean flavour. Thanks for sharing.
06/11/2005
I tried this recipe and it's nothing brusque of excellent!! Tin can't go wrong with this i.
02/02/2016
Every bit many people suggested, I creamed the butter and sugar together, then added the lemon juice one time it was warm. I even tried to incorporate some of the warm mixture into the eggs before I SLOWLY poured them in. Still got cooked eggs. Not a lot, but enough to mar the beauty of the dish. It was disappointing, especially after all the prep and the time I took with it. I will attempt a different recipe next time, and see what the results are for that.
02/27/2010
This was exactly what I was looking for - like lemonade merely goopy, haha! I might have been a *little* generous about the sugar, I didn't want to risk puckering. Very adept directions in the comments to assist the process go easier, I had never had to deal with tempering eggs before, and this turned out perfectly the first attempt!
04/22/2005
Well, YES - Perfect.
06/29/2006
I didn't apply the lemon zest, just the juice. I too used egg beaters instead of eggs, and "I can't believe it's non butter light" istead of existent butter. Of grade, it was pretty soupy, but made an incredibly tasty lemon sauce. I am sure the recipe as written is perfect lemon curd.
04/26/2006
This is excellent, very piece of cake. Perfect blend of sugariness-tart.
12/24/2009
OMG!!! This lemon curd is to die for - So like shooting fish in a barrel and quick, and tastes exactly like the curd my grandmother used to make. I have chickens and a lemon tree - now I know exactly what I volition be doing with all the extra lemons and eggs I get!
08/28/2012
I used the custard method and this came out slap-up. It's the most tangy lemon curd I've ever had. So much better than store bought. Not as well sweet and very lemony.
09/04/2010
Fantabulous recipe and super elementary. I was very surprised at how speedily information technology prepare likewise- less than the given time at medium heat on my electric range.
04/xxx/2012
Super piece of cake, super practiced. Made this yesterday and it was a huge hit!
05/28/2005
Like shooting fish in a barrel and delicious. Had no problems, just combined everything and heated slowly. Perfect on berries!
01/15/2012
Look at notes before doing over again
10/09/2014
Makes a cracking lemon curd with a tart boot to information technology but not enough to make you crease:) It is a niggling on the loose side for a cake filling which is what I employ information technology for merely easy to make. Just be prepared to stand at the stove stirring for a long time. I have made twice and both times information technology takes me xx mins of constant stirring to avert the scrambled eggs effect. I melt mine on a 3.5 on my stove, 5 being medium heat.
09/14/2014
This is amazing! And not difficult at all. It did take well-nigh 15 min to get to the thickness on low merely I simply kept whisking and it came out perfect! The best lemon curd I take ever had!
04/23/2004
This was good and quite easy to make
02/28/2008
Oh, this was WONDERFUL!!! I did this in a double-banality over med-low estrus and had no problems at all with the eggs cooking. I fabricated a half-batch (used one egg) because I was concerned that my married man and I wouldn't get through a full batch before it went bad, simply it was gone within a day! Next time I'll probably double it - my husband just couldn't get enough!
12/05/2018
I used a double boiler over medium-low heat and first creamed the butter and sugar, then slowly added each egg one at a time, stirring constantly. And so I combined the lemon juice and zest.
01/28/2009
Yum! Strained it - information technology needed it. Beautiful color and texture.
12/26/2012
This recipe made a really lovely lemon curd, much improve than the shop bought lemon curd. I was pretty nervous virtually making it so I put it over a double boiler to cook, which took me nearly half an 60 minutes simply I knew it would, I'd never made lemon curd before. I didn't alter the recipe except for adding a lilliputian more lemon zest.
12/22/2017
I fabricated this equally part of my Christmas Treat Bags this yr , as well as the filling for mini tarts at my Christmas Party Dessert Buffet. I 5x'ed the recipe and it was as easy every bit could exist. I did follow other reviewers suggestions of creaming the butter and carbohydrate together, so adding the eggs 1 at a time (15 eggs took a bit of fourth dimension) but oh, was information technology worth it. Smooth and silky without any bits of cooked eggs. I got 15( 8 oz) mason jars and filled xxx mini tarts. I received and so many complements on the flavour of the tart fillings, and when I told my guests that they were each getting a jar to take home they were thrilled. Super easy and peachy tasting!
04/03/2010
Amazing and very simple lemon curd. If yous are getting cooked egg white pieces in your curd you are not whisking enough and probably have your heat to loftier. I made a lower calorie lemon cake (mixing cake mix and i tin nutrition cherry 7up) broiled the cake in two 8 inch cake pans. When I layered the cake I covered each layer in the lemon curd (kind of undid the whole lower calorie affair only oh well) anyway this lemon curd made my cake amazing!!!! I finished the cake off with some low fatty cool whip. It was a big hit at our Easter lunch
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Source: https://www.allrecipes.com/recipe/53683/perfect-lemon-curd/
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