Lemon curd isn't hard to make from scratch. Like many great recipes, it's made with only a few key ingredients, but how you incorporate those ingredients makes all the difference when it comes to taste and texture. The reward is a spread that's smooth and creamy - tart and sturdy enough to layer between rounds of cake, but also sweet enough to eat on its own, one spoonful at a time, straight from the jar.
Lemon curd isn’t hard to make from scratch. Like many great recipes, it’s made with only a few key ingredients, but how you incorporate those ingredients makes all the difference when it comes to taste and texture.
The reward is a spread that’s smooth and creamy – tart and sturdy enough to layer between rounds of cake, but also sweet enough to eat on its own, one spoonful at a time, straight from the jar.
No comments:
Post a Comment