Home Cooking 4

Tarting up an oversweet lemon curd?

dordogne | Mar 3, 2014 08:37 PM

I didn't taste as I went along and the lemon curd came out too sweet (perhaps because I used the amount of sugar specified in the recipe with Meyer lemons rather then Eureka, the latter of which is probably what was intended). Any suggestions about how to tart it up? I'm considering heating up some juice from a Eureka lemon, incorporating a small amount of the oversweet curd to blend, then slowly whisking in the rest of the curd, sort of like "tempering." But I'd hate to waste the prepared curd (even if oversweet) on a failed experiment.

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