3d • General discussion
Lemon Curd in baking
I love the flavor of lemon. I want to do Henry's cinammon rolls but with lemon curd filling. 1.. do you think it would work? 2.. how should I treat the curd for a filling? I would like more than just a smear across the top. I want lemon zest in the dough and the curd for the swirl if possible. Any hints or tricks? I am nervous the curd is to wet and will cause havoc.
3
5 comments
Lemon Curd in baking
powered by
skool.com/crust-crumb-academy-7621
Master bread baking the stress-free way. Sourdough, yeasted, enriched, and everything in between. Perfection is not required. No gatekeeping here.
Suggested communities
Powered by