strained lemon curd offers a flawless, professional look without any visible imperfections or contaminating flavors such as caramelized sugar from the edges of the pot. There are, however ...

According to Tran, "Cooking the curd in a wide and shallow pot will help it thicken faster and more evenly." She says to give the mixture a consistent stir to avoid burning and recommends using a ...

Boil the milk on a medium flame for 10 to 15 mins as it will make the curd thicker. Remove the milk from the stove and let it cool down to room temperature. Ensure the milk is lukewarm and not too ...