How do I make sure lemon curd doesn't become runny?
It always sets fine in the fridge, but when I put it in a pie, it gets very runny when sliced. Am I not cooking it long enough or should I be adding something like gelatin?
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It always sets fine in the fridge, but when I put it in a pie, it gets very runny when sliced. Am I not cooking it long enough or should I be adding something like gelatin?
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