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When making lemon curd..... |
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#1 |
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Forum Member
Join Date: Nov 2010
Location: south of luton
Posts: 184
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When making lemon curd.....
When making lemon curd do you opt to use whole eggs or just the yolks ? Using whole egg causes white bits that need straining-do the whites assist in the making, if not Ill leave them out.
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#2 |
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Forum Member
Join Date: Nov 2013
Posts: 962
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Lrmon curd is a custard. The yolks are used for thickening. Save the whites for merengue and then use it for a lemon curd tart. Or use them in a batch of scrambled eggs or something rather than tossing them.
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#3 |
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Forum Member
Join Date: Nov 2010
Location: south of luton
Posts: 184
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Thanks for the reply-will dispense with the whites next time-wasnt sure whether or not the whites had any effect on set,
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