Ok, I have never officially made lemon curd. I make a lemon tart but it’s not quite the same? Really?! Eggs, butter, lemons, no one really tells you much more than “large” lemons or “large” eggs. I had what I had. I zested and I juiced the lemons, and was prepared to add bottled lemon juice as needed. Nope! That was not a problem. The problem lay in knowing what it looks like when it thickens. I was uncertain my mixture had reached the correct doneness. Would it be runny and fail to hold between layers of puff pastry later on? It was hell. I cooked and stirred way beyond what was recommended in the recipe. Imagine all those eggs and lemons and time gone to waste. Ha! As you saw in yesterday’s post, it was a spectacular success. If not, I wouldn’t be posting and there would be no pictures.
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