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Did anyone make Meyer lemon curd? Mine is tasty, but slightly thinner than normal.

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Joined: Dec 12, 2005


Posted to Thread #14521 at 3:13 pm on Apr 20, 2009

Same exact recipe I've been using now for years (Fine Cooking: 2 whole eggs, 2 yolks). Used a thermometer to cook to 170 degrees F.

This is the first time I've made it using Meyer lemons. Slightly less tangy, but still delicious. But I noticed it didn't set up quite as firm as the regular lemon version does.

Is this a Marilyn issue again or a function of the acidity of lemons?

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