Overcooked Lemon Curd?
Posted: 12 November 2009 01:26 PM   [ Ignore ]
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So in my attempt to get ahead a bit…I tried making the lemon curd for the luxury lemon cake.  I stirred and stirred forever…but I think that was too long…i may have over cooked it.  It seems so thick…is this ok?  is there something I can do to lighten it or should i start over?  It doesn’t seem lumpy just very thick…tastes yum though!

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Posted: 12 November 2009 01:51 PM   [ Ignore ]   [ # 1 ]
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Thick is good.  smile 

It really doesn’t take very long to cook. I remove the pan from the stove before it is very thick, because it continues to cook for a while longer.

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Posted: 12 November 2009 01:53 PM   [ Ignore ]   [ # 2 ]
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But can it be too thick?  I wasn’t aware that it would continue to thicken and I became nervous that I would end up with a watery curd for the cake.

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Posted: 12 November 2009 02:06 PM   [ Ignore ]   [ # 3 ]
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How thick are we talking about? You don’t need a knife to cut it, do you? smile Is this going between layers or on top? Is it too thick to spread?

I have never made curd overly thick, so can’t speak from experience here, but I bet it won’t be too thick for your cake. Julia Child once said on one of her tv programs that if a recipe doesn’t turn out the way you planned, don’t tell anybody. They won’t know the difference, and will think it is just how it is supposed to be. Just graciously accept the compliments.

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Posted: 12 November 2009 02:10 PM   [ Ignore ]   [ # 4 ]
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Thick = good.  As long as you can spread it.

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Posted: 12 November 2009 02:17 PM   [ Ignore ]   [ # 5 ]
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I don’t think I need a knife to cut it…LOL!  I just am not sure how easily it will spread with a knife.  I am going to use it in the center layer of the cake, the other two layers will be raspberry mousseline.  I am hoping when I put the cake together it will somewhat spread nicely.

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Posted: 12 November 2009 02:29 PM   [ Ignore ]   [ # 6 ]
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If it’s for the center, you will have no problem. It sounds like a delicious cake. Let me know how it turns out.

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Posted: 12 November 2009 06:25 PM   [ Ignore ]   [ # 7 ]
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schnacks143 - 12 November 2009 06:17 PM

I don’t think I need a knife to cut it…LOL!  I just am not sure how easily it will spread with a knife.  I am going to use it in the center layer of the cake, the other two layers will be raspberry mousseline.  I am hoping when I put the cake together it will somewhat spread nicely.

  In a cake with many layers, a thicker curd filling consistency will make serving it easier, so even if you didn’t pre-cut the upper layers for a very firm cake, then you wouldn’t be presing out the filling as you cut and serve the layer cake.

Good luck, I’m sure the curd will be fine so long as you take your time spreading it, and even if it makes the cake layers crumb a little (even a lot), you won’t be able to tell when the cake is served (I LOVE that Julia Child Quote!)

Just my 2 cents worth.

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Posted: 13 November 2009 12:18 AM   [ Ignore ]   [ # 8 ]
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I’m always trying to get my curd to be thicker!

As long as it isn’t lumpy/curdled, I bet you are fine. Warm it up a bit before spreading if needed.

What a great quote from Julia Child. My Grandma used to say “You’re alone in the kitchen!” when sometime went wrong. Meaning, “don’t tell and they’ll never notice.”

You know, my Grandma grew up in a very large family. I have a feeling her own mother was rarely alone in the kitchen. At least, I hope she wasn’t, given the number of people she had to cook for! But Grandma mostly was, and so was my Mom. I sometimes am, sometimes not. Fortunately my husband isn’t fussy and is a good cook too!

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Posted: 13 November 2009 10:16 AM   [ Ignore ]   [ # 9 ]
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Your curd has butter in it, right?  So it will be thicker chilled than at room temp.  If it’s chilled and you don’t want to wait for it to come to room temp, you could form it/roll it between two sheets of plastic wrap and then just lay it on the cake.

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Posted: 13 November 2009 10:38 AM   [ Ignore ]   [ # 10 ]
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Julie - 13 November 2009 02:16 PM

If it’s chilled and you don’t want to wait for it to come to room temp, you could form it/roll it between two sheets of plastic wrap and then just lay it on the cake.

Another great tip from Julie. Thank you!

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Posted: 13 November 2009 01:23 PM   [ Ignore ]   [ # 11 ]
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Well since I started early, I have plenty of time for it to chill…I have made my buttercream and put that in the fridge to set a little.  I will take out the curd soon and the buttercream again.  I will make the mousseline right before forming the cake.  It is cold in my house…only about 62…so everything should stay nicely.

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