I recently made my first tarte au citron using this recipe from The Guardian
. It came out great, but the lemon curd filling wasn't thick enough to properly hold its shape after cutting. To take this recipe from being utterly delicious to perfect I need your help. How can I thicken it?
Sent by LenaEditor: Lemon curd won't cut quite as smoothly as, say, a firmly-set custard or Jello, but it shouldn't puddle out onto the plate after you remove a slice. To make it thicker and more sturdy, try either adding another egg yolk or removing one or two egg whites (using just the yolks).
Readers, do you have any other suggestions for making the perfect lemon curd?
Related: Cara Cara Orange Curd
(Image: Emma Christensen)