Comments on: Lemon Curd http://www.adashofsass.com/2009/09/07/lemon-curd/ Sassing around the kitchen. Wed, 16 May 2012 06:53:37 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Brittany http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1195 Brittany Sun, 02 May 2010 10:45:45 +0000 http://adashofsass.com/?p=483#comment-1195 My grandma always called it lemon butter... sounds so much nicer :) My grandma always called it lemon butter… sounds so much nicer :)

]]> By: kate http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1194 kate Mon, 04 Jan 2010 23:39:41 +0000 http://adashofsass.com/?p=483#comment-1194 Justine -- Perhaps you didn't let the curd refrigerate long enough? Mine got firmer the longer it sat in the fridge. I believe I even left it in there overnight before taking the pictures. As for the plastic wrap, it should be pressed to the surface of the curd and then wrapped around the rest of the bowl. Sorry for the confusion! Justine — Perhaps you didn’t let the curd refrigerate long enough? Mine got firmer the longer it sat in the fridge. I believe I even left it in there overnight before taking the pictures. As for the plastic wrap, it should be pressed to the surface of the curd and then wrapped around the rest of the bowl. Sorry for the confusion!

]]> By: Justine http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1193 Justine Wed, 23 Dec 2009 22:59:06 +0000 http://adashofsass.com/?p=483#comment-1193 Hi kate! I recently made the lemon curd on your website because it looked so great, but mine did not come out nearly as firm as yours looks in the pictures you have posted, any ideas as to why? I followed the recipe but was a bit confused at the wrapping of the curd at the end part. Did you literally wrap all of the curd or just the top in the bowl? Thanks!!! Hi kate! I recently made the lemon curd on your website because it looked so great, but mine did not come out nearly as firm as yours looks in the pictures you have posted, any ideas as to why? I followed the recipe but was a bit confused at the wrapping of the curd at the end part. Did you literally wrap all of the curd or just the top in the bowl?

Thanks!!!

]]> By: kate http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1192 kate Wed, 16 Sep 2009 01:02:29 +0000 http://adashofsass.com/?p=483#comment-1192 J -- The link to the recipe you used didn't come through, but I'm glad you found one that worked for you!! J — The link to the recipe you used didn’t come through, but I’m glad you found one that worked for you!!

]]> By: J http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1191 J Tue, 15 Sep 2009 18:41:19 +0000 http://adashofsass.com/?p=483#comment-1191 I've tryed it, but I used a 1,1/4 cup of water, cause just 1/4 seemed too little, must be a typo.. and it was great! :) soooo yummy I couldn't belive, and very easy to make :) I’ve tryed it, but I used a 1,1/4 cup of water, cause just 1/4 seemed too little, must be a typo.. and it was great! :) soooo yummy I couldn’t belive, and very easy to make :)

]]> By: kate http://www.adashofsass.com/2009/09/07/lemon-curd/#comment-1190 kate Sun, 13 Sep 2009 01:43:33 +0000 http://adashofsass.com/?p=483#comment-1190 J -- I have never tried it myself, but I have seen recipes that use cornstarch instead of egg yolks when making a curd. This might be a good option for you. I would suggest starting by adding a tablespoon and gradually adding more as needed to get the right consistency. Like I said, I've never tried it but if you experiment with it let me know how it works out! J — I have never tried it myself, but I have seen recipes that use cornstarch instead of egg yolks when making a curd. This might be a good option for you. I would suggest starting by adding a tablespoon and gradually adding more as needed to get the right consistency. Like I said, I’ve never tried it but if you experiment with it let me know how it works out!

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