I was trying to conserve on the amount of eggs I was using, so I tried this recipe. I had the pot on super low, but I still got 3 spots of scrambled egg whites, so strain it. I'm a pretty good chef, so I think the scrambling has to do with the temp control for beginners, but also with how many egg yolks vs egg whites the recipe uses. I used another recipe before and didnt have any scrambled. I like my lemon curd tart, so I added more lemon juice and a 1/4 cup of lemon zest. Kept the sugar the same. Will make again.
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I was trying to conserve on the amount of eggs I was using, so I tried this recipe. I had the...