Do note, however, that the crust tends to brown faster when it is made only with the nut flour. I found that the flavors pair very well with the lemon curd, too. A more savory crust: If you are looking for a more savory crust, substitute the graham crackers for another cup of nut flour blend.The chilling not only allows the lemon curd to settle, but the crust comes out of the tart pan much easier when it’s cold. Chill the tarts before taking them out of the tart pan: It is so important that you let the tarts chill before taking them out of the tart pan.You can also add a bit more sugar-a few tablespoons to a quarter cup. If you want something more mellow, you can use meyer lemons, which are slightly sweeter than regular lemons. A sharp curd: I used a cup of lemon juice for this curd, so the curd is SHARP.Even if you forget that, it’s much easier to hide your mistakes when you use egg yolks because the color blends very well into the lemon curd. The eggs cooked far too quickly, and I ended up with with a mixture that looked more like egg drop soup than lemon curd! I tried straining out the egg whites but the end result just wasn’t pretty.You’ll want to cook the lemon curd in low heat. I made a test batch of curd with whole eggs, and unfortunately, I wasn’t watching the heat on the stove carefully. Using egg yolks: You’ll find many recipes out there that use whole eggs for lemon curd, but there are two big reasons why I used egg yolks only. First, it gives the lemon curd a lovely golden yellow color, which would be more muted if you used egg whites.Second, the curd is much more forgiving if you’re using only egg yolks. I wasn’t particularly happy about the way it tasted either, so I nixed the paleo lemon tart idea and whipped up a batch of regular lemon curd instead. It was a light tan color, similar to a cup of tea with a lot of creamer. What put me off the most was the color of the curd when I used coconut sugar.
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