Baking a cheesecake and I want to substitute trader joes lemon curd for the lemon curd made from scratch in recipe. I know I can swap them but I nee

sorry this is about the trader joes lemon curd cheesecake problem. Didn't know I posted already. I need to thin the curd out so I can pour it on top of baked cheesecake. Any ideas on what to thin it out with?

  • 906 views
  • 5 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W August 8, 2015

I'd use cream or 1/2 & 1/2 or maybe lemon juice if it's super sweet.

Review our Code of Conduct
Don't send me emails about new comments
PieceOfLayerCake
PieceOfLayerCake August 8, 2015

Sometimes just warming it up will do the trick.

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah August 8, 2015

A little limoncello would thin it out and give it a kick.

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W August 8, 2015

I love that idea. TJ's lemon curd is tasty, but really is very stiff.

boulangere
boulangere August 8, 2015

At the same time, I find myself wondering if you actually need to do anything to it at all. That said, I'm not familiar with the trader joe's product, but I make an industrial strength lemon curd that can serve multiple uses from filling baked Danish pastries to lemon meringue tarts. Or topping a cheesecake. I suspect that once you dump
(Sorry, can't think of a more elegant term) it onto your cheesecake and begin moving it about with a spatula, the protiens and fats will loosen up from the friction of being moved about. Once you've spread it all about, simply return it to the refrigerator to set it up once again. Please let us know which option you choose and how turns out for you.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52