thin curd
I am making a lemon lime curd that calls for 5TBSP butter, 1cup lemon/lime juice, 1cup sugar, 9 egg yolks and zest. I just finished it and it is not thick at all. I know it will thicken upon cooling but right now it is extremely watery. Is there anything I can do to thicken it up? It does taste great.
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9 Comments
Let us know how it goes. Sounds delicious.