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?
Get ready for a blissful week ahead
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
Add This One Thing to Your Buttermilk Biscuits
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)