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Lemon Curd Tart

Acidic ingredients, such as citrus juice, tomatoes, vinegar, wine and many vegetables, will react with certain metals, including aluminum or cast iron. Although the reaction is harmless, it may turn a mixture gray or leave behind a metallic aftertaste. The same reaction occurs when eggs are cooked in aluminum or cast-iron pans. Therefore, recipes that include these ingredients, such as lemon curd and pastry cream, call for the use of nonaluminum pans. Stainless-steel and enamel-lined pans are excellent choices.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Lemon Curd Tart
Review 1 for Lemon Curd Tart
5 out of 5
5 out of 5
,San Francisco
,CA
September 28, 2016
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Wonderful Lemon Curd
September 28, 2016
I love this recipe. It's pretty easy, it always turns out well. I often make the curd on it's own to go with scones or to give as gifts.
Pros: Adaptable, Easy, Quick, Will Make Again