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What's the best jarred lemon curd?


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11 replies to this topic

#1 greenwich st

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Posted 31 January 2006 - 10:01 AM

Tonight I feel like trying Sherry Yard's lemon curd souffles -- ridiculously easy if you already have curd ready. I've never made it, and don't have time to try in time for school night bedtime. Is is a silly idea to go ready-made? And any preferences?

#2 Bill Miller

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Posted 31 January 2006 - 10:29 AM

Tonight I feel like trying Sherry Yard's lemon curd souffles -- ridiculously easy if you already have curd ready.  I've never made it, and don't have time to try in time for school night bedtime. Is is a silly idea to go ready-made?  And any preferences?

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A friend gave us a jar of Wilkin & Sons LTD---very good if time is short--I don't know where she got it, but I suspect World Market or Sur le Tables
Cooking is chemistry, baking is alchemy.

#3 ScorchedPalate

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Posted 31 January 2006 - 10:31 AM

I like the Elizabethan brand that you can get at World Market and some gourmet groceries.
Anita Crotty travel writer & mexican-food addictwww.marriedwithdinner.com

#4 Gifted Gourmet

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Posted 31 January 2006 - 10:58 AM

ready-made?  And any preferences?

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Robertson's Lemon Curd is my own personal preference... :wink:
Melissa Goodman aka "Gifted Gourmet"


#5 gfron1

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Posted 31 January 2006 - 11:46 AM

American Spoon out of Michigan is great, but it really is easy to make and that's the best kind of all because you can lick the bowl!

Chef, Curious Kumquat, Silver City, NM


#6 sazji

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Posted 31 January 2006 - 03:28 PM

I'd second that...and also try lime curd, or lemon-lime curd... I also made one with grapefruit that was pretty nice.
"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."
-Lea de Laria

#7 prasantrin

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Posted 31 January 2006 - 03:31 PM

I've always loved the Tiptree/Wilkin & Sons brand. Unfortunately, in my area of Canada it became increasingly difficult to find (Robertson's seemed to take over the market, but was not as good, I thought). Fortunately, I'm currently living in Japan where it's often the only brand I can find. Now if only I can bring myself to pay $6-8 for it...

#8 greenwich st

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Posted 31 January 2006 - 07:08 PM

Well, I went to the store, found a jar of Wilkins, and then suddenly decided to make it myself. (I think the promise of licking the bowl was what did it...and the vision of making something so yellow and satiny.) I think I'll go buy the Wilkins jar tomorrow, just to compare them. Thanks, all!

#9 PicnicChef

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Posted 31 January 2006 - 07:57 PM

Stonewall Kitchen out of maine. Not homemade, but mighty close.

#10 jpdchef

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Posted 31 January 2006 - 10:35 PM

Stonewall Kitchen out of maine. Not homemade, but mighty close.

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sorry,but you'll have to make it yourself...thnkfully,it's easy.

#11 danlepard

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Posted 01 February 2006 - 12:51 AM

If you have the time to make it one day, do look at the lemon curd thread here:
http://forums.egulle...topic=44015&hl=

with many recipes, photographs and comparisons that make it easier to follow.

Dan

#12 MGLloyd

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Posted 01 February 2006 - 08:02 AM

Trader Joe's has a very nice private label lemon curd out these days. I generally prefer to make my own, but if I don't have the time, I reach for the TJ's. It is not as sweet as the Robertson's and some of the other brands out there, which I find preferable.

Regards,

Michael Lloyd
Mill Creek, Washington USA