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Freezing lemon curd


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7 replies to this topic

#1 thebaker

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Posted 13 July 2005 - 04:04 PM

can you freeze lemon curd than deforst it and use ..

I was just wondering

thanks
I bake there for I am....

Make food ... not war

#2 Dim Sim

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Posted 13 July 2005 - 04:37 PM

can you freeze lemon curd than deforst it and use ..

I was just wondering

thanks

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wouldn't it split after defrosting ? like all egg sauces, mayonaise and custard and so forth. mmmmmmmmmmmm... may be a little bit of corn flour as a thickener might help, Just wondering too, I want to know too. anyone ?

#3 chefette

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Posted 13 July 2005 - 04:40 PM

You can actually freeze it. I recently did and it worked out fine. It was a standard batch with no gelatine and responded just fine - perhaps a little thinner but overall OK. I would add a little gelatine next time. Maybe just a sheet or two to an 8 egg batch.

#4 RuthWells

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Posted 13 July 2005 - 04:49 PM

can you freeze lemon curd than deforst it and use ..

I was just wondering

thanks

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I freeze lemon curd all the time with no ill effects. The recipe I use is all egg yolks & butter (no gelatine or other stabilizers).

#5 WhiteTruffleGirl

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Posted 13 July 2005 - 04:54 PM

We freeze it all the time at work in desserts we make, and we don't add gelatin either. Works just fine.

#6 thebaker

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Posted 13 July 2005 - 05:06 PM

Thanks everyone

I use an all egg formula
with no gelatine or anything
i am going to try it..
I bake there for I am....

Make food ... not war

#7 willson

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Posted 13 July 2005 - 07:08 PM

How about posting your recipe?

I've never managed a good one without the aid of geletin. Would love to see yours.
willson @ Will's Eats

#8 lovkel

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Posted 13 July 2005 - 07:40 PM

How about posting your recipe?

I've never managed a good one without the aid of geletin.  Would love to see yours.

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There is a whole thread about the best lemon curd. Enjoy!
click here for lemon curd thread