This is a great curd. Holds up well, doesn't sweat, and is very tangy, which I love. I made it 2 days before and refrigerated to use in mini pies. Note, to avoid the egg issue do the following: melt the butter (in the microwave) and then put all ingredients but the eggs in a sauce pan. Use an immersion blend (or whisk) to blend everything and then add one egg at a time blending thoroughly. After everything is blended, then bring it to a boil. By incorporating the eggs first, you will avoid the boiled egg issue.
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This is a great curd. Holds up well, doesn't sweat, and is very tangy, which I love. I made...