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Brooklyn, Michigan

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Reviewed Meyer Lemon Curd Tart

Jul 28, 2013 in Food Network Community Toolbox on

I did not make the crust, I thought that it paired well with a ginger snap crumb crust so that is what I made. The curd is incredible, my only recommendation is to take heed and make absolutely certain that you don't slack on the whisking. I found that the very second that the curd hits 170 degrees, it is done and get it off the heat. Enjoy it is "

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