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substituting arrowroot for cornstarch in lemon curd?

Budino | Apr 18, 200806:08 AM

I was planning on making a pavlova with lemon curd for a passover dessert, and then realized that I need to thicken the lemon curd with cornstarch.

I looked online to see if I could substitute arrowroot, and I gathered that it's a good idea because it's tolerant of acid, but a bad idea because it turns dairy based things slimy.

Would that include lemon curd? Or does "dairy based" refer to milk based things like chowders?

Any advice much appreciated. Thanks!

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