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A question about a recipe: Lemon Curd

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I have a question about the recipe "Lemon Curd" from Alice Medrich. How would reducing the amount of butter affect the lemon curd? I just made the recipe using one less tablespoon of butter and a scant half-cup of sugar and still found the lemon flavor too masked by the butter for my tastes. All tips welcome! :)

asked by Rachel C. over 3 years ago

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4 answers 4130 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I've never used whole eggs in lemon curs, just yolks. That said, the role that butter plays is essential. It certainly helps the finished produce set up under refrigeration. As well, it is a perfect conveyor of flavor. As for boosting the lemon flavor, I'd suggest increasing the salt a bit, perhaps a half teaspoon. Please bear in mind that the cold flavor will differ from the warm, so feel free to tweak the salt and sugars accordingly.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Editors, yet another plea for an edit function here: lemon curD, not curs.

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added over 3 years ago

Also consider adding more lemon zest at the end. It can make a real difference.

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added over 3 years ago

rachel, decrease the butter or up the lemon. My suggestion is the latter and , as your very first step, grind in a mini processor the sugar and lemon zest. this works well to get the sugar infused w/ lemon.Since your sugar lemon mixture is going to be heated anyway, grind the 2 together til they get to a syrup. I would double the lemon zest as well. I used this technique in my Lemon Almond Cornmeal Diamonds:
http://food52.com/recipes...

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