Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 The lemon curd I made yesterday was made with 4 egg yolks. It's very firm, think lemon meringue pie. That kind of firm. The orange curd I made today was made with 3 egg yolks. The texture is thick but it's more sauce like. Think think sauce. From now on I'll make them with four yolks for most things. And they do work nicely in the Vitamix. I'll repost the recipe with the yolk adjustment.But if you want a thick sauce just reduce to 3 yolks. Tonight we had a pavlova with my efforts. The meringue slathered with the lemon curd and topped with whipped cream. Boy was it ever good.Tomorrow I'm adding blueberries to the whipped cream. We love this dessert. terry Quote Link to comment Share on other sites More sharing options...
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