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These methods and techniques are used to garner the taste and texture of lemon curd–when to add the butter, proper straining, how to handle non-thickening curd, and the possibility of curd breaks. Ratio of ingredients is important. Making the perfect lemon curd isn’t something that’s done without trial and tribulation. After experimentation and near-constant testing, you can tweak this old culinary school recipe and have the desired consistency to be used in other baked products. This can also be enjoyed alone as a tasty snack.
“In the versions where I added the butter while the curd was still on the heat (either all at once or bit by bit), the curd ended up smooth and velvety in texture.”
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