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Perfect Lemon Curd

Reviewed: Apr. 12, 2007
I am not sure what went wrong. I followed the directions to a T, and this came out soupy, it did not thicken on the stove at all. Maybe the directions need to be altered to give it a longer time to thicken. Another problem I had was when I put this in the fridge to thicken and cool, the butter separated from the curd and formed a hard butter "shell" over it. I was going to use this in a lemon cake for the filling but I can't have junks of butter floating in it. Also- I thought this should be a smooth and silky consistency, somewhat like a lemon meringue pie would be, but this was junky and nothing like the lemon filling I was expecting. I only gave this a 3 for the flavor, great strong lemony flavor.
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