Follow us:

Home Cooking 13


lacoet | Mar 26, 201508:49 PM

I've been wondering if I'm alone in this:
I've tried hundreds of different recipes to make lemon curd and I haven't been able to find one where the egg flavor doesn't overpower the lemon flavor on the finished product.
A neighbor gave me a bunch of beautiful lemons and I want to make a lemon meringue pie but I don't want the filling to taste eggy.
Could somebody help with an idea to avoid that?

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions