Should the final (i.e. post-refrigeration) consistency of a lemon curd
be more "drizzlable" (like a sauce) or more "spreadable" (like a soft
cream cheese, or a lemon meringue pie filling)? I've made it twice,
and had both results. They both taste ridiculously good; I'm just
wondering which one I actually got right. And if you have an idea
what I might have done wrong the other time, I'd love to hear it.
Thanks.

On 3 Oct 2003 17:15:50 -0700, (Jason Reid) wrote:

Should the final (i.e. post-refrigeration) consistency of a lemon curd
be more "drizzlable" (like a sauce) or more "spreadable" (like a soft
cream cheese, or a lemon meringue pie filling)? I've made it twice,
and had both results. They both taste ridiculously good; I'm just
wondering which one I actually got right. And if you have an idea
what I might have done wrong the other time, I'd love to hear it.
Thanks.


spreadable so you can spread it on toast


/Erika

The first ten years of your life you try to be just like your parents.
Then for then years you try to be as little as your parents as possible.
Then you gradually change in to them.

Jason Reid wrote:

Should the final (i.e. post-refrigeration) consistency of a lemon curd
be more "drizzlable" (like a sauce) or more "spreadable" (like a soft
cream cheese, or a lemon meringue pie filling)? I've made it twice,
and had both results. They both taste ridiculously good; I'm just
wondering which one I actually got right. And if you have an idea
what I might have done wrong the other time, I'd love to hear it.
Thanks.

Classic lemon curd is thick and spreadable. Lemon curd *sauce* is
pourable. Different recipes.

If you used the same recipe and got the two different results, my
first guess would be that the more liquid one is undercooked.

Pastorio

Jason Reid wrote:
Should the final (i.e. post-refrigeration)
consistency of a lemon curd be more
"drizzlable" (like a sauce) or more
"spreadable" (like a soft cream cheese, or a
lemon meringue pie filling)? I've made it twice,
and had both results. They both taste
ridiculously good; I'm just wondering which
one I actually got right. And if you have an
idea what I might have done wrong the other
time, I'd love to hear it. Thanks.
Just as with what happens to a wonderful cheesecake recipe I use, could
you have caused the "drizzlable" instead of the spreadable by
over-beating the mixture?

As a first time cheesecake maker I was given a very old recipe by a man
who had made near to every cheesecake recipe he'd come across through
the years, settling on *the one* he gave to me. The first time I made
it, it was perfect. The second time it tasted just as the first one
had, but the texture was more creamed than I'd enjoyed with the first.
Voila! I will never again use my Kitchenaid putting this one together,
as the secret (to me) proved that blending by hand led to the denser,
more upright and better consistency.

Picky ~JA~