Lemon curd from Layered: Baking, Building, and Styling Spectacular Cakes (page 65) by Tessa Huff

  • lemons
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on April 30, 2018

    This lemon curd was on the soft side and a bit too sweet. Tartness was good and I added the grated rind of the lemons. I used as a cake filling and needed something with more firmness like other lemon curds I have made in the past. I doubled the recipe and I cooked it to the 160 recommended but even after chilling overnight it is a bit soft. Might be better with less sugar and all yolks...

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