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?
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The recipe seems to have way too much cornstarch. Classic lemon curd doesn't have any starchy thickeners. My go to lemon curd recipe from the Australian Commonsense Cookery Book has the following ratios:
and Rachel Allen's is one of my personal favorites plus she is the daughter in law of the famous Darina Allen of the Balleymaloe Cookery School
Here is the recipe I use for curd, lemon bars, pies and ice cream ....and a link to the school
http://uktv.co.uk/food/recipe/aid/607372
http://www.cookingisfun.ie/ballymaloe-cookery-school/lecturers/darina-allen
Happy Lemon Curding
Thank you for the help, I will try Rachel Allen's recipe next time
I think the surface of the curd was exposed to air. The top surface becomes leathery. This happens with vanilla pudding or creme patisserie. Cover the curd with plastic wrap. The wrap must touch the top surface of the curd to prevent air from getting in. I also heard that brushing melted butter on top also helps to prevent forming a skin, but I haven't tried that, so I don't know if it works.
That is a good alternative, thanks for your time