![]() After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie. More TipsĬhill the lemon curd tart for several hours before serving or the filling will be too runny. Add the butter to the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth. You can whisk the butter by hand, or even better, use a blender. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. You can cut the butter by half if you prefer, or on the contrary, add more. I usually don’t like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. When you pour it into your chilled pie crust, use a knife or an offset spatula to evenly spread it. ![]() First, there’s the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it.
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