I followed Scott d BBQ man's advice from May 10, 2010 by cutting down the corn starch and rendering the egg yolks. I decided that the butter would melt better if I added it before the lemon juice. It took some time to thicken up, so I think the people who had trouble with this recipe did not stir long enough. After I made this, I let it cool and then covered it and put in the refridgerator over night. In the morning I whipped some heavy whipping cream with sugar and vanilla. After stiff peaks formed, I folded the lemon custard into it. I then stuffed puffed pastry with the lemon infused whipped cream and strawberries. WOW.. What a wonderful treat. My husband and the girls at work loved this!!!
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I followed Scott d BBQ man's advice from May 10, 2010 by cutting down the corn starch and...