I would dial down the salt in the curd, maybe by half. It was oddly salty and not tangy, lemony enough. The lemon curd was not the best recipe I’ve made.
I made this in crème brûlée cups without crust for individual gluten free desserts. I didn’t have any cream of tartar so next time I will follow the meringue recipe. Took me all day to make 2 of these but so with it. Lemon filling so tart and excellent consistency. I used the link in the recipe for the blind bake tart. Also, the crust recipe has you rolling the dough out right away instead of chilling first and I actually found this to be much easier.īang. Cutting the dough into 4ths and layering is a brilliant idea which yeilded a flaky crust. It is different than the method I usually used but I must say it was one of the best all butter pie crusts I have made! The smooching each piece of butter between fingers got tedious after 4 peices so I used a pastry cutter and that did the trick. I also made the accompanying blind baked pie crust recipe. I also found that I needed to cook the egg yolk mixture much longer to reach a simmer but once that happened they thickened up nicely. The only change I made was that my lemons were not that juicy so I needed to add the juice of 2 limes to make up the difference but that seemed to work just fine. My whole family loved it! It was so tangy and delicious. It was something where I happened to have all the ingredients on hand. I made the blind baked crust and it was excellent, although step two- baking it once the parchment had been removed- took about twenty minutes at 325 to get it browned to the color of a paper bag.Īwesome! Made this for my Easter dinner in quarantine. Next time I’ll halve the zest to two lemons. And I am a lemon-lover! However, my husband and two of the three kids loved it. But I found the curd- with the zest of 4 lemons, compared to the zest of one lemon in my mother-in-law’s recipe- way too tart. I appreciated how the curd and the meringue techniques in this recipe require fewer steps (and less time) than the recipe my mother-in-law gave me, which was given to her by her mother-in-law.