Get the Best Tart Lemon Flavor with This 4 Ingredient Hack!

[@reaperronin8898]

Tomorrow is suppose to be a total washout, heavy rains an high winds.... This is perfect 👌 for such a day.. I’ll have my own little spot of sunshine...... Thank You for posting an sharing...! ☀️

[@CupcakeSavvysKitchen]

Reaper Ronin awww....how fabulous is that! Enjoy :-)

[@trishp.8903]

This is by far the best and easiest tutorial for lemon curd. I just made this and it was so easy and it taste delicious. Thank you for sharing😊

[@CupcakeSavvysKitchen]

How fabulous!

[@denecefrisbie9578]

I can’t tell you how GRATEFUL I am for YOU 💞there are so many recipes you so graciously provide that I can easily make keto friendly 😄 A MILLION thanks 🌺

[@CupcakeSavvysKitchen]

How fabulous! I’m so pleased. :-)

[@vinnyvo6595]

My absolute favourite channel! Love it. Thanks savvy you never fail to impress.still keeping us sane.

[@CupcakeSavvysKitchen]

Thank you! That’s very sweet of you to say :-)

[@batoulbatol9180]

Bravo et merci cette crème est devenue préférable pour moi merci beaucoup 😘😘👍👍👍👍💐

[@CupcakeSavvysKitchen]

Je suis très heureux merci

[@emmanuellebianchin]

I will definitely eat this with a spoon ... Looks delicious ! Bravo Savvy !!!

[@CupcakeSavvysKitchen]

Enigma 01 yes! It’s definitely spoon worthy! Lol

[@kipkenya]

I’ve got the “gold” again. We should never tire of winning in life. Thanks for yet another marvellous concoction CCSK. 👏

[@CupcakeSavvysKitchen]

You’re welcome and congratulations!

[@ermelindadelcorso-rh9gk]

SIMPLESMENTE MARAVILHOSO.

[@christinawalker3421]

I made it. It turned out very nice. Thank you 🙏 🥰

[@CupcakeSavvysKitchen]

How fabulous!

[@alisonweakley5652]

Oh my...paradise to the eyes...Gorgeous & I will deffo make this for my filled lemon cupcakes...Have a fab day...Stay Safe 🤗🤗🥰

[@CupcakeSavvysKitchen]

Alison Weakley wonderful! Take care :-)

[@francine8687]

I've never made lemon curd. Need to give it a go

[@CupcakeSavvysKitchen]

Super easy super delicious!

[@nileekawela8159]

I made it very good recipe thanks

[@CupcakeSavvysKitchen]

How fabulous!

[@juancamilogutierrez7664]

Que rico gracias

[@CupcakeSavvysKitchen]

De nada

[@karinakarina9797]

It's very delicious and perfect lemon curd i love it that. Can you please cake with coffee cream caramel and chocolate? I don't know what you say your are the best cooking for me ever. Good nice job gues very good👍😁👏

[@CupcakeSavvysKitchen]

Karina Karina thank you! You can eat it with whatever you like :-)

[@godisgreat5473]

Nancy I have vanilla custard madam may I use vanilla. Custard for making lemon curd

[@violapastuszyn1349]

If I wanted to use this in a tart, and also bake the tart off for a bit, how would you do that? Hot curd into a parbaked shell for a few minutes in a hot oven? Then chill?

[@kalpanatariang3338]

Hey cup cake savvy your lemon tart look really delicious I feel like I want to gorge on right away .

[@CupcakeSavvysKitchen]

I know, right! lol

[@bevcarmichael8000]

Could you suggest some uses for this please. It looks yummy

[@CupcakeSavvysKitchen]

Bev Carmichael it can be used on scones, toast or mixed through buttercream. Stay tuned for the next video where I show you how to use it to make a Lemon Meringue Cheesecake! :-)

[@reaperronin8898]

Cupcake Savvy's Kitchen :::: That sounds awesome,, can’t wait..... thank you.!

[@rafikayassine802]

Svp vous pouvez me dire c'est combien 1/2 verre de sucre et 1/2 verre et jus

[@doniaanderios5045]

You are the best.👌👍📣🌷 top

[@CupcakeSavvysKitchen]

Thanks :-)

[@MdJahangir-ns2oz]

Savvy, i want a smaller batch of this, can you please tell me the ingredients in cups and tablespoons using 1 egg?

[@shelbyleon9431]

Can this lemon curd be used as a pie filling and if I want to double the amount, should I just double the amounts of each individual ingredient?

[@cristinamartinez7836]

Nice receipt! Just one question: could you tell me how many gr are 1/2 cup of sugar and 1/2 cup of lemon juice, please? Thank you very much

[@binthrdonthat]

If you go to show more above the comments, they've listed the conversions

[@romystumpy1197]

I work in grams it's more accurate plus you don't need to have all the cup sizes

[@amiramalak2656]

وصفة رائعة جدا انا احب الليمون الحامض كثيرا وشكرا جزيلا لك اتمنى لك كل التوفيق والنجاح ان شاء الله⁦❣️⁩😘😍💞⁦🇩🇿⁩⁦🇩🇿⁩🤩👍👌🍋

[@CupcakeSavvysKitchen]

شكرا جزيلا لك

[@amiramalak2656]

@@CupcakeSavvysKitchen العفو 😘😘💞

[@CherryJ2911]

Yummmmm

[@cookiecrazy53]

Perfect!!

[@CupcakeSavvysKitchen]

cookiecrazy53 thank you!

[@dreamer4659]

Can you put the curd straight into the fridge without the wrap?

[@CupcakeSavvysKitchen]

Yes but it will form a skin on top.

[@dreamer4659]

@@CupcakeSavvysKitchen thank you. I never cook but I tried one of the homemade from a friend and well I do like it and I've never done anything like this before

[@misstee101]

Would this work with coconut oil and Stevia? Xylitol? Erythitol?

[@shegs1257]

Just made this and added to yogurt. YUMMY....

[@CupcakeSavvysKitchen]

How fabulous!

[@beckyjohnstone1610]

I never melt chocolate in the microwave, but I do use it to make all my curds and puddings. No changes to the recipe. Heat for a couple of minutes, whisk, reduce time as it gets closer to done.

[@CupcakeSavvysKitchen]

Sounds great!

[@davidgrey8487]

Can I add Lemon Zest if so when can I add it?

[@CupcakeSavvysKitchen]

Sure can! Add it at the beginning.

[@cookwithpoonamm]

Super tasty dear

[@CupcakeSavvysKitchen]

Thank you!

[@MustofaImamFazlullah]

1/2 cup sugar 1/2 cup lemon juice 3 large eggs 120 gr unsalted butter Cook on low heat untill tick

[@raynichol8959]

Hi... Just subscribed. Love your channel. Do you have any suggestion on how I could adapt your Lemon Curd recipe to make a pipe-able stiff ganache that I would put into chocolate shells formed in a poly-carbonate truffle mold. Do have any idea how long a ganache may last? The truffles would be stored in the fridge because of the eggs? Your recipe has a nice custard consistency. Do you think it would work "as-is" as a filling for truffles that are totally enclosed properly with tempered chocolate? Kind of similar to soft liqueur truffle centers that ooze as you bite. Yum!.... Thank you. Cupcake Savvy's Kitchen :-)

[@OwlcityloveBooboo]

Yummy and delicious I love lemon 🍋!!!...😱💯😀😍😎😃😘❤️☺️😄🥰😊😆😋😋😋

[@CupcakeSavvysKitchen]

Me too! Stay tuned for the next video to see how I use it in a sweet treat! :-)

[@OwlcityloveBooboo]

Cupcake Savvy's Kitchen cool 😎 can’t wait!!!...

[@darna-nl]

Can you freeze it?

[@CupcakeSavvysKitchen]

Yes you can.

[@meryem_m]

Perfect recipe 👍🏻👍🏻👍🏻👍🏻

[@CupcakeSavvysKitchen]

my son my daughter thanks!

[@fatimaosman3491]

Can you store this in the freezer? If so, for how long?

[@CupcakeSavvysKitchen]

Yes, it freezes very well for a couple of months.

[@linziewag]

What about the eggs? They don't turn into scrambled eggs at medium heat?

[@jackieilomanoski9296]

Can you do a video on s’mores macarons please

[@nortondade7813]

This is a really nice recipe but for mine I did add lavender into the lemon juice and let it step over night before making it

[@marshalledgar]

I've had very limited success using other recipes that promise the world. Also, I noticed the method here isnt bain marie. Can this recipe be used for key lime also?

[@marshalledgar]

@@CupcakeSavvysKitchen awesome thanks so much

[@CupcakeSavvysKitchen]

This one never fails me! Yes, you can use key lime as well. Good luck :-)

[@mnp870]

Some recipes use only egg yoked? What the difference?

[@QuidditchGryffindor7]

somehow my mixture doesn't thicken, it just is very liquidy and then suddenly curdles. i am going to try this method to see if it helps. maybe my heat was too high, and i should use a double boiler. but the thing is i turned the heat (gas) on the lowest setting

[@materatit]

Hello, I am from Spain and here the measurements with cups are not used, and I have a question. Is your cup measure 240 or 250 milliliters? It´s to be able to do the conversion well. Thank you very much for your videos.

[@CupcakeSavvysKitchen]

It is 250mL but it also works very well with 240mL. The recipes I use are tested with both sizes.

[@materatit]

Ok. Thank you very much for everything 💝 and Merry Christmas 🎅❄⛄🎄

[@pnattmbtc6706]

Is there a difference between using whole eggs vs. Whole eggs and some yolk? I like your way better because I feel like I'm not wasting anything, but I was just wondering.

[@tammiemartinez6485]

There is a difference. I haven't made Savor's lemon curd recipe because I already have one that I've used since making lemon curd for the first time but with that recipe it does call for a certain amount of whole eggs and yolks. Because the curd taste too eggy I opt for 2 whole eggs and 1 egg yolk. The recipe is also one that you don't have to put through a sieve. But after watching Savor's video I realized something. Her curd comes out more opaque and thicker than mine but both are creamy though. I'm going to give hers a try. I also like being able to use everything but when it comes to curd I don't mind having extra egg whites because I'm either going to use them to make a Pavlova (which I almost ALWAYS use the curd for) or I'll freeze them. Freezing egg whites are much easier than egg yolks. Sorry for the novel 😅 but I hope my info will be helpful to you. Happy baking... 😉

[@anniemacmillan6291]

Fantastic channel and some amazing tips! Will this work with any fruit juice or does it have to be a citrus fruit? Just thinking of endless possibilities..... 🍒🍑🍊

[@CupcakeSavvysKitchen]

Thank you! Yes, it will work with juice but a concentrated one is best.

[@xiaomi198]

how do i get rid of the egg taste? no matter what ido i still taste the eggs in it and ihate that taste T-T should i add vanilla?

[@rosimarefaraco6962]

Nossa que delicia! Vou fazer. Obrigada. 👏👏🇧🇷🇧🇷🇧🇷🇧🇷

[@donaharrisburg5469]

❤️😊

[@CupcakeSavvysKitchen]

dona harrisburg thanks :-)

[@debbie7333]

Does anyone have a sugar free version? Being diabetic I really miss things like this

[@eeqlzmctwo]

Anyone notice their lemon curd or lemon pie filling has a strange metallic taste that intensifies as it cools?!

[@p.j.dempsey1001]

That metallic taste comes from the pan you use! No copper or aluminum pans, even coated pans can cause that! Stainless steel is best for this!

[@tammiemartinez6485]

Now how about an orange curd that tastes like orange without having to add an extract, essence or a liqueur?? I've tried at least 3 different recipes and each one was a fail. I know how to make lemon curd so it's not because I'm new to it...

[@CupcakeSavvysKitchen]

Great request! There is definitely a way to get a more intense orange taste naturally! I will upload a video when I get a chance. :-)

[@tammiemartinez6485]

@@CupcakeSavvysKitchen Thanks so much!! You'll make me one happy baker that's for sure. Can't wait for that video... 👍

[@fatimachouaki8044]

🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋

[@CupcakeSavvysKitchen]

Thank you!

[@natashagreen5385]

Does everyone know that if a metal whisk is used then the lemon curd will have a metallic taste

[@tavisbanks4781]

7up cake drizzle

[@قناتيلاحولولاقوهلىإلابالله]

🌹🌹🌹🌹😊😊😊😊🤗🤗🤗

[@CupcakeSavvysKitchen]

Thanks :-)

[@قناتيلاحولولاقوهلىإلابالله]

ماشاء الله 🌹🤗

[@emmanuellebianchin]

And may I add that it will not last one week with me around ... :))

[@CupcakeSavvysKitchen]

He he he!

[@rosiebargoed681]

BF: Are you watching porn ?? Me: Yeah, food porn, go away! BF: Pervert!

[@CupcakeSavvysKitchen]

Bahahahaha!!!

[@code187_m.d.k5]

Ya over mixed it an lost the yellowness Looks more like lemon butter now is that ment to happen

[@murielmeg8858]

Nope. Do not add the butter to the egg mixture immediately. You add it at the end. The eggs and sugar and juice will be thick after 20 minutes of mixing. The eggs WILL NOT COOK. Then you add butter. At the end. And stir until dissolved. This is how you make lemon curd.

[@roumaissaaj6402]

❤️🍋❤️🍋❤️🍋❤️

[@CupcakeSavvysKitchen]

Thank you!

[@suegriessel5639]

No amount of stirring, after following the exact recipe, has got the lemon curd any thicker than thin custard...😡

[@CupcakeSavvysKitchen]

It’s not just the stirring, it’s the heat. You may need to turn the heat up a bit. Once cooled and refrigerated it will thicken even more because of the butter. If you want it firmer, add more butter.

[@cynji74cj]

Ummmm....that's 4😅😅