Sent by Lena
Editor: 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)