April 20, 2015 - 4:44pm
Lemon Curd Filling
The other day I copied from Internet this Lemon Curd Filling recipe
1 1/2 Cups Granulated Sugar
1/4 Cup cornstarch
1/4 TSP Salt
1 1/2 Cups Cold Water
6 Egg Yolks, slightly beaten
2 TSP Finely Grated Lemon Peel (optional)
1/2 Cup Juice from 2-3 Lemons
3 TBS Unsalted Butter
We like this recipe but the next day the top of the filling became like a rubber
Anyone knows why and what I have to do to avoid this problem?