I made this one in my bf's house and the difference of using whole eggs is that the colour is a bit lighter and makes more curd. Though egg yolk only makes the curd much more vibrant-y yellow. Egg is now expensive here in my country after the pandemic.
Thobeka Shangase You’re right, much easier. In every lemon curd video I've seen, they cook it over a double boiler. Savvy puts it all in one pot, cooks it, strains it, and gets the same result. Definitely less dishes to wash. Her desserts are so elegant yet really easy to make.
How did i miss this video? I thought you had made this before, but you can never have too much lemon! I guess with those lemon dessert shots! It's not likely with me to make it to the fridge in the first place! But I'm glad to know how long i can keep it if i restrain myself!
Tammy Winters lol me too! Lemon is one of my all time favourites! I have made it before within another video but I remade it to use in an upcoming video and I thought it deserved a video all on its own cos it’s soooooooo delicious!
Thank you for sharing your recipes 😊 You are always amazing ✨ I'm wondering if we can add more butter to make more firm to be suitable for macaron filling? Is that possible? Thank you
Thank you for letting me know about it. I’m Japanese and we hard to find golden syrup at grocery stores. So i searched it on TH-cam. I got to know there are some people who make it by themselves. So i thought that your recipe was so great and i wondered if you have a great recipe of it. Btw we can buy it on Japan’s Amazon 😊
You need to add Gelatine to make it set hard. You will needs around 3 teaspoons bloomed in cold water. Add it to the curd once it has been taken off the heat and stir very well to dissolve fully. Mould and freeze :-)
There is no need to use them. You can save the for Macarons if you like. The end result it not so translucent and if I am not planning on making meringues or macarons I just use them on the curd.
love how thick it turned out, i wonder if the reason was over cooking? all recipes i saw take it off the heat at 160-165F before the eggs curdle, but it seems to still look runny and wont work as filling
Hi thanks for lovely shares🥰...can I know for all the buttercream you've shared, for how long can it last if we were to store it inside air tight containers at room temperature 😇🤗 ♥️♥️♥️ ~ 🇸🇬
Fatima Khalid not if it’s already made but don’t despair! It will still be delicious. Just whip it up and you will have whipped lemon curd butter/spread....delicious! :-)
Will this have a metallic flavor? I’ve tried many lemon curd recipes and always seem to get a metallic flavor even when I use stainless bowl on double boiler and silicone whisk.
Please what does the lemon juice do in this recipe. Can it be replaced with vanilla as we are not keen on lemon flavoured custard and like vanilla custard. Thankyou.
I made this one in my bf's house and the difference of using whole eggs is that the colour is a bit lighter and makes more curd. Though egg yolk only makes the curd much more vibrant-y yellow.
Egg is now expensive here in my country after the pandemic.
I did it and it taste great!
Love this channel, can you do more sauces, curds, creams and custards like cremeux. Your way of doing things is so much easier.
Sure I can! Thanks for the suggestions :-)
Thobeka Shangase You’re right, much easier. In every lemon curd video I've seen, they cook it over a double boiler. Savvy puts it all in one pot, cooks it, strains it, and gets the same result. Definitely less dishes to wash. Her desserts are so elegant yet really easy to make.
This was great. A perfect alternative for the traditional lemon curd.
Fabulous!
Came out perfect. Thanks a bunch.
Thank you so much for this recipe! It's the easiest one out there, and it tastes so great!
pseudorismiq how fabulous!
I made this turned out great
Fabulous!
Yummy, so making this today. Thank you for sharing. Your the best. You Rock.
How fabulous! :-)
I want a spoonfull of that! Yummmyyy...
Julieta Orliacq I know, right!
Can I use this a fillings in between the cake layers
Thank you
Love this Recipe! It's a huge hit with my family
How fabulous! I’m so pleased :-)
Thank you very much for this recipe
You are very welcome :-)
Awesome recipe!
Thank you! :-)
Me too. I love your Channel. Thank you so much for sharing.
You're welcome :-)
Yum!! Looks easy, thanks for sharing 😊
Perla thanks! It’s soooooo delicious and beautifully tangy!
Hi. Can i double this? Thanks.
Woohoo!!I'm number 1!! Love your channel!
Waaahooooooo! Thank you! :-)
Te mereces que lleges al millon, tus postres son increibles.
Muchas gracias. Espero llegar a un millón.
@@CupcakeSavvysKitchen Yo tambien espero llegar al millon.
Amo tu canal , mereces tener mas seguidores y visitas !!!
Muchas gracias
How did i miss this video? I thought you had made this before, but you can never have too much lemon! I guess with those lemon dessert shots! It's not likely with me to make it to the fridge in the first place! But I'm glad to know how long i can keep it if i restrain myself!
Tammy Winters lol me too! Lemon is one of my all time favourites! I have made it before within another video but I remade it to use in an upcoming video and I thought it deserved a video all on its own cos it’s soooooooo delicious!
Wow....how easy is that😋😍😋
Jan Courtney super easy! :-)
Can I add lemon zest if I can when can I add it?
Yes you can. Add it at the beginning.
thanks shering
I like you channel, I understand perfectly.
That's wonderful!
how would i made it shiney
What can I use instead of egg .I want to make it eggless
Fabulous, as always! 💖
Thank you! :-)
Can use it to make lemon tart filling?
Thanks for sharing,well done 👍👍🙋
looks yummy
It is delicious! :-)
good job im gonna try this at home
Amazing 😍 is this curd stable enough to fill tall cakes? Thank you!
It looks soooo smoooooootttthhhh❤😋
Thank you for sharing your recipes 😊
You are always amazing ✨
I'm wondering if we can add more butter to make more firm to be suitable for macaron filling? Is that possible?
Thank you
Baria Hatab yes, you can definitely add more butter. :-)
Thank you for your reply 💖
Hello! Thank you for sharing your recipe. I’d like to know how to make golden syrup the way you do. Please think about it ... ♡
Golden syrup is something I always purchase rather than make as it is readily available in Australia.
Thank you for letting me know about it. I’m Japanese and we hard to find golden syrup at grocery stores. So i searched it on TH-cam. I got to know there are some people who make it by themselves. So i thought that your recipe was so great and i wondered if you have a great recipe of it. Btw we can buy it on Japan’s Amazon 😊
Can you freeze it?❄️
Hello! How can i use this recipe to make your lemon curd domes?
You need to add Gelatine to make it set hard. You will needs around 3 teaspoons bloomed in cold water. Add it to the curd once it has been taken off the heat and stir very well to dissolve fully. Mould and freeze :-)
Cupcake Savvy's Kitchen thank you! What is the difference with whole egg and only egg yolks?
I know this video is a few months old but I wanted to know if I could possibly substitute the butter for margarine or shortening?
You can sub margarine if you like but the end result will be softer and a but more runny.
Cupcake Savvy's Kitchen ok thank you I’ll just go get some butter lol (I was being lazy)
Is it possible without egg
How can i make it more "liquidy"... The kind that can pour over a cheesecake?
how delicious would it be strong enought to hold up in a cake
Nice
Thanks :-)
Question! I don’t use the egg whites in my curd. Do they make it creamier and more milk appearing? Thank you!
There is no need to use them. You can save the for Macarons if you like. The end result it not so translucent and if I am not planning on making meringues or macarons I just use them on the curd.
Cupcake Savvy's Kitchen thank you!
love how thick it turned out, i wonder if the reason was over cooking? all recipes i saw take it off the heat at 160-165F before the eggs curdle, but it seems to still look runny and wont work as filling
Can I use corn flour instead of butter? And how do I eat this? I mean do I eat it with rice or fried items?
Hi thanks for lovely shares🥰...can I know for all the buttercream you've shared, for how long can it last if we were to store it inside air tight containers at room temperature 😇🤗
♥️♥️♥️ ~ 🇸🇬
For the buttercream, One week in the fridge and two months in the freezer.
@@CupcakeSavvysKitchen I see, and so once out of the fridge how long do I have to wait till it's ready for use😇...🙏🏻🙏🏻🙏🏻Tq Sis
@@dotsgdotmykitchenbutterand7150 bring back to room temp then whip again before using.
@@CupcakeSavvysKitchen Big Thanks Sis you've been Big Helps 🙏🏻🙏🏻🙏🏻🙏🏻♥️♥️♥️
Cup of lemon juice 100 gram ?
How can i modify this to make orange curd without making it overly sweet from orange juice?
Is there any recipe without using eggs
Thank you only video that it has the recipe very clear and not someone rambling and doing it way to fast.
Thank you! That's great to hear :-)
No cornstarch?
No need :-)
Can you tell what will happen if I accidentally double the amount of butter
It will just set firmer.
@@CupcakeSavvysKitchen anyway to prevent that? Maybe if I refrigerate for less time? Or keep out longer?
Fatima Khalid not if it’s already made but don’t despair! It will still be delicious. Just whip it up and you will have whipped lemon curd butter/spread....delicious! :-)
@@CupcakeSavvysKitchen OK, thanks 😊
Will this have a metallic flavor? I’ve tried many lemon curd recipes and always seem to get a metallic flavor even when I use stainless bowl on double boiler and silicone whisk.
No Metallic flavour :-)
Please what does the lemon juice do in this recipe. Can it be replaced with vanilla as we are not keen on lemon flavoured custard and like vanilla custard. Thankyou.
Derr! LEMON CURD!
راءع
شكرا لكم
👍💚....
Thanks! :-)
Looks great.... but that comment about lasting a week in the fridge.... lucky if it makes two days at my home 😉😉🤣🤣🤣
he he he! :-)
I can't find recipe😭😭😭
Full ingredient list with measurements below the video. Click on the arrow to the right to drop down the Information Box under the video.
Instead of eggs options