Who doesn't love tart tangy lemon curd? This one gets a makeover with honey replacing all of the sugar. The method is easier than pie—all of the ingredients go into the pot and are cooked over direct heat. Don't worry, it works and it's so easy you'll never buy lemon curd in a jar again.
Finally got around to making this -it’s delicious! Simple, straight-forward & exactly what lime curd should taste like! No more store-bought for me; this is too easy & too yummy not to make again & again🤤I don’t care for the flavor honey imparts in baked goods and jams/jellies, so I’d rather make this with another sweetener. Do you have any suggestions for replacing the honey? And in what ratio?I use lemon curd to fill cupcakes.
I'm kinda nervous I ruined it? I even added an additional egg to try and thicken it up, but it's still so thin... did i do something wrong?I'm not sure I understand what you mean by watery. Lemon curd sets up thicker only after chilling. The recipe simply asks you to cook til it bubbles and then let it bubble gently for 10 seconds, so I'm not sure what lead to 20 minutes of cooking.
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