tag:blogger.com,1999:blog-7173052990851751381.post5425422347619542977..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Lemon Curd “Lite” Not LightChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7173052990851751381.post-65726269592936221342019-03-29T17:15:05.396-04:002019-03-29T17:15:05.396-04:00Chef, I just found your channel and you're the...Chef, I just found your channel and you're the man. I don't eat sugar or flour anymore but making those substitutions are easy peasy.Anonymoushttps://www.blogger.com/profile/13622765806198219742noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67861406845287626232016-08-26T17:50:58.564-04:002016-08-26T17:50:58.564-04:00Lovely recipe!
I just tried it out, I'm at th...Lovely recipe!<br /><br />I just tried it out, I'm at the cooling with plastic wrap in the fridge stage, but I totally licked the whisk. Nice and tart, sweet enough, but not too sweet.<br /><br />The yolks for my eggs were <i>very</i> yellow, but with the constant whisking, it lightened up in color quite a lot. It's a nice soft yellow now.<br /><br />I didn't have any issues with bits of egg, but I did run across a problem that I thought I would share.<br />- If you decide to double the recipe, know that it will take much, much longer than the estimated 8-10 minutes in the video. I doubled, and it took 32 minutes to start to thicken, and about 5 more to get to the consistency I was looking for. My arms are very tired! If I were used to whisking things a lot, no big deal, but this was a workout! Worth the effort though.<br /><br />I'm using this for 2 things - a birthday cake for my aunt (lemon cake, lemon curd, lemon cream cheese frosting), and then an extra jar of lemon curd to give to her. wendyhttps://www.blogger.com/profile/01070438752190461203noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23971444398748477232015-12-31T12:15:30.140-05:002015-12-31T12:15:30.140-05:00I've made it and put it on top of Madeira cake...I've made it and put it on top of Madeira cake, tastes wonderful!! <br />Thanks Chef John!Ashhttps://www.blogger.com/profile/04633105220965500619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66381230375900538732015-06-25T16:22:44.511-04:002015-06-25T16:22:44.511-04:00I used this for my cake filling and it was fantast...I used this for my cake filling and it was fantastic! Thanks Chef John!Kristahttps://www.blogger.com/profile/06414968163555669183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60590835781590618152015-04-06T17:35:48.682-04:002015-04-06T17:35:48.682-04:00...and I'm back-- the pie ended-up with a rubb......and I'm back-- the pie ended-up with a rubbery texture. Next time I'm going to fold in some beaten egg whites to make a more of a lemon mousse texture, and top the pie with a thin layer of the lemon curd. I'll probably skip the gelatin all together as well. Reserve4Toddhttps://www.blogger.com/profile/00875519465920877813noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21490293227292731532015-04-05T10:29:31.368-04:002015-04-05T10:29:31.368-04:00I used this recipe and technique to make a lemon p...I used this recipe and technique to make a lemon pie. In addition to the listed ingredients, I added 2 egg yolks and 1 packet of unflavored gelatin whisked-in with the egg mixture (it's grainy at first, but dissolved fine by the end). This made enough filling for 1 9-inch pie.Reserve4Toddhttps://www.blogger.com/profile/00875519465920877813noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84416745821881570782015-03-03T18:57:42.413-05:002015-03-03T18:57:42.413-05:00Ok, update:
Using lime is fine. Too sweet though....Ok, update:<br /><br />Using lime is fine. Too sweet though. Next time, I'll lessen the amount of sugar.Zarahttps://www.blogger.com/profile/01337422132199607099noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5141258457712191932015-03-01T19:02:58.471-05:002015-03-01T19:02:58.471-05:00I wish more people would post about the aftermath ...I wish more people would post about the aftermath of them trying the recipe and how it came out. I'm always a rebel when it comes to recipes and tend to change one or two things. <br /><br />For example, I used lime instead of lemon since that's what I had in my fridge. I'll post on here how it comes out! Also, the coloring on mine came out more yellow than Chef John's but I assume that's not abnormal.Zarahttps://www.blogger.com/profile/01337422132199607099noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18058428798213385782015-01-27T10:52:49.370-05:002015-01-27T10:52:49.370-05:00Hi Chef John!!!! I was wondering about how you wou...Hi Chef John!!!! I was wondering about how you would store these lovely tartlets? <br />I'm making them for a Valentine's day present and I was wondering if I could make them the day before since I already have another recipe I need to make that day. <br />Thank you!!The Blue Elephanthttps://www.blogger.com/profile/04069762099393791496noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43670320415645536992014-11-08T17:43:07.719-05:002014-11-08T17:43:07.719-05:00instead of using lemon juice and lemon zest can i ...instead of using lemon juice and lemon zest can i make it with lime juice and lime zest ??Anonymoushttps://www.blogger.com/profile/12395087503487359667noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21829552408396771502013-12-09T14:11:36.727-05:002013-12-09T14:11:36.727-05:00A larger batch should work fine. Enjoy!A larger batch should work fine. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89029878251629711842013-12-09T13:31:54.298-05:002013-12-09T13:31:54.298-05:00Hi Chef John!
I'm planing on making a whole ...Hi Chef John! <br /><br />I'm planing on making a whole bunch of this for holiday gifts. Is it okay to make this in really large batches, or should I make multiple small ones? <br /><br />Also thank you for sharing your wonderful recipes and tips! My cooking has improved so much because of you!Anonymoushttps://www.blogger.com/profile/08823883519877081125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89741062337776537002013-04-27T07:03:44.644-04:002013-04-27T07:03:44.644-04:00dear chef john
i learned the hard way.
i decided...dear chef john<br /><br />i learned the hard way.<br /><br />i decided to make some lemon curd to take to some friends as a gift as they had invited us for lunch, made it the day before.<br /><br />i looked at your recipe but then i found another recipe which did not faff around with sticking marie in any kind of bath. so i plumped for that one and it was a total disaster : wrong consistency, funny colour, creative cooking time and i will spare you the rest.<br /><br />so the next morning,i squeezed my last three lemons and went about doing it your way, not changing the recipe by one iota, and hoping that i would not mess it up so i would not show up empty handed and my friends would sample this gorgeous delight.<br /><br />and it worked, of course, like you said it would - sometimes, a minimum of fuss is absolutely necessary :) thanks for your patience and your hard work.<br /><br />anne-marie<br /><br />PS:I crumbled some speculoos on top for a little added crunch.amhttps://www.blogger.com/profile/12642262051362315268noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34304123551453660002013-04-13T20:27:02.445-04:002013-04-13T20:27:02.445-04:00Nice work Aki!
Moniuk, I don't have metric me...Nice work Aki!<br /><br />Moniuk, I don't have metric measurements. Just convert them in Google! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51376718578907336152013-04-13T20:00:15.706-04:002013-04-13T20:00:15.706-04:00I just made this using the most ghetto college stu...I just made this using the most ghetto college student method of tempering eggs: a large pot and a smaller pot on top of that. Fork whisking is a lot of work, but this tasted delicious.Akihttps://www.blogger.com/profile/16173867775459454556noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76505938431628958532013-04-13T19:05:18.547-04:002013-04-13T19:05:18.547-04:00Hello, Is it possible to get the measurements in g...Hello, Is it possible to get the measurements in gramms not cups? I would love to make this curd but I dont understand the weighing. Thank you!Moniukhttps://www.blogger.com/profile/16863742350394997215noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79096298271356867502013-04-13T19:03:40.028-04:002013-04-13T19:03:40.028-04:00Hi Chef John,
Could you please tell me the ingred...Hi Chef John,<br /><br />Could you please tell me the ingredients approx. in gramms not cups? In Europe we dont use such measurements and I would love to make this curd. Thank you!Moniukhttps://www.blogger.com/profile/16863742350394997215noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62932820425831841882013-03-11T11:50:50.707-04:002013-03-11T11:50:50.707-04:00Hey Chef John,
I made this and it's absolutel...Hey Chef John,<br /><br />I made this and it's absolutely delicious ! Currently it's stiffening up in the fridge.Unknownhttps://www.blogger.com/profile/06450530944185345817noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75348108362213400752012-12-24T07:30:25.068-05:002012-12-24T07:30:25.068-05:00Just tried this reciped (with the amounts doubled,...Just tried this reciped (with the amounts doubled, minus the butter), it worked so well and I got the same result as if I used corn starch! Perfect for my lemon tart, your pie crust recipe is indeed fool-proof and is what I needed to balance the sweetness of my dessert. Thank you for these recipes Chef John!cottontofuhttps://www.blogger.com/profile/16540142664869356931noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22747475034213731882012-12-19T23:19:29.088-05:002012-12-19T23:19:29.088-05:00Hey Chef John, I had attempted to do this recipe t...Hey Chef John, I had attempted to do this recipe three times. Which I had failed all three. I seem to not be able to make the same fluffiness that you have. Most of the time my is yellow while yours is very white. I simmer my water also and whisk continuously. Is there maybe something wrong or maybe I am not whisking hard enough? I had been whisking past ten minutes and still not fluffy or smooth.<br /><br />Please let me know :(<br />Van TranAnonymoushttps://www.blogger.com/profile/13349990188399558163noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55704404482234495842012-12-14T13:15:45.304-05:002012-12-14T13:15:45.304-05:00I recently made my sceond batch of lemon curd and ...I recently made my sceond batch of lemon curd and about an hour after I put it in the refrigerator, I realized I had not added the lemon juice! After a few "bad" words, I put the mixture on top of the double boiler again for 10 minutes and all was well. This is a unique Christmas gift and a welcome change from all the sweet things. <br />But what, not cayenne???PVHhttps://www.blogger.com/profile/04282556592723022118noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43988198428575840192012-11-21T22:36:22.965-05:002012-11-21T22:36:22.965-05:00I made this and it is lip puckering tart. Is there...I made this and it is lip puckering tart. Is there anything I could do to cut the tartness of this batch like mix in a bit more sugar or will that destroy the pudding like quality?Uncommonsensehttps://www.blogger.com/profile/01892130846370585715noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51485340517327944592012-11-20T16:44:02.892-05:002012-11-20T16:44:02.892-05:00Can't wait to try this! I've done your cr...Can't wait to try this! I've done your creamy salmon and leek pasta and it was wonderful!!!! I'm making it again tonight, but adding fresh strips of chicken breast to the leek saute.....what do you think?<br /> <br />Stan Morey<br />Chez Morie Facebook page.Anonymoushttps://www.blogger.com/profile/03629034090445351674noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26450344067504150312012-11-12T10:30:50.034-05:002012-11-12T10:30:50.034-05:00Must be the eggs and butter color! No prob. Must be the eggs and butter color! No prob. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34213239775630201592012-11-12T03:44:37.626-05:002012-11-12T03:44:37.626-05:00Hi Chef John, I just finished making my very first...Hi Chef John, I just finished making my very first bowl of lemon curd, and it's so delicious!<br /><br />Thing is, mine is a lot more yellow than yours, but the consistency looks to be about the same. I'm not sure why though...Anonymousnoreply@blogger.com