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chefapril2

United States

Member since Mar 2012

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Reviewed Lemon Curd

Jul 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe and exact as expected. However I am surprised Alton did not mention a "cook to" temp. I'm sure almost all foodies have a thermometer in their kitchens. Mine thickened between 165 and 170f."

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