My lemon curd came out too runny and I was planning on using it to fill a tiered cake tomorrow. It is not firm enough as is to use, but is already chilled in the refrigerator. Is there anything I can do to make it firm enough to use as a cake filling?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.