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    You are in: Home / Community Forums / Desserts / Need help with a recipe but getting a run-around instead!
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    Need help with a recipe but getting a run-around instead!

    trisha_the_noncook
    Thu Mar 14, 2013 10:16 am
    Newbie "Fry Cook" Poster
    (I also posted this in the General Q and A forum)

    GRRR!!! Okay, here's my tale of woe. I am relatively new to cooking and use foodnetwork.com and food.com a lot to find recipes. I found a recipe for a berry trifle that I want to make for a party THIS WEEKEND as well as for Easter.

    http://www.foodnetwork.com/recipes/tyler-florence/lemon-curd-trifle-with-fresh-berries-recipe/index.html

    In the recipe reviews, several people mentioned that they purchased the lemon curd rather than making it from scratch. HOWEVER, they didn't mention the amount they use! And unfortunately, there's no way to get in touch with the reviewers. Well probably a month ago now, I decided to email foodnetwork.com to ask for their help. One email said they would pass it up to their heavy hitters but if I wanted immediate help to contact Scripps. I waited and waited and got no answer so I contacted Scripps. Scripps finally answered and said they couldn't help but I might come here. In the meantime, I had attempted to contact Tyler Florence by calling his store in San Francisco, where they were kind enough to give me an email address for him. Well ha ha ha, of course I didn't hear back. So I called them again and they gave me the email of the director of the store, who responded to my email with a cc'd response to Tyler Florence's culinary director, saying he'd be the one to help me out since he's directly in contact with Tyler, and asking him to please help me out. I sent him a follow-up email, just to be on the safe side.

    Okay, I realize I'm a nobody. I can live with that. But not even the courtesy of a response?

    So here I am. Scripps told me to try here because "Experienced chefs from all over the world hang out in the Community forums and answer questions like this."

    I'd say you're my last hope. (I will also post this is the desserts forum.)

    Okay so my question is this: how many ounces of lemon curd would I use to substitute for the lemond curd in the recipe. I've purchased two 11 oz. jars.

    Here's a bonus question. My trifle bowl is rather large (4.5 quarts). Would you think I should double the recipe, or is the recipe pretty much the right amount for my bowl.

    Thank you in advance for any help you can give.

    icon_sad.gif

    Trisha
    bunz aka Pat
    Thu Mar 14, 2013 11:46 am
    Forum Host
    ok so the lemon curd is just that it is the top few ingred and you follow the directions the egg yolks, sugar , lemon jiuce and zest icon_biggrin.gif and you cook it as directed and that is your curd hope it helped
    bunz aka Pat
    Thu Mar 14, 2013 11:55 am
    Forum Host
    not having made it myself i'm not sues how big the batch would be and the cooked curd won't make very much maybe a 1/4 to a 1/2 a cup only so I would just judge the amount if your using store bought curd I don't use it myself icon_biggrin.gif
    Chicagoland Chef du Jour
    Fri May 03, 2013 7:37 am
    Food.com Groupie
    How did it turn out for you?

    The amount of lemon curd used is not super critical, nor is the amount of berries or cake used.

    I have made my own and cheated and used store bought. I felt the homemade was far superior and easier to combine with the whipped cream mixture.


    I've made this recipe several times recipe# 114682
    Dee514
    Fri May 03, 2013 12:52 pm
    Forum Host
    Chicagoland Chef du Jour wrote:
    How did it turn out for you?

    The amount of lemon curd used is not super critical, nor is the amount of berries or cake used.

    I have made my own and cheated and used store bought. I felt the homemade was far superior and easier to combine with the whipped cream mixture.


    I've made this recipe several times recipe# 114682

    Chicagoland, What size is your trifle bowl? Since you have made and reviewed the recipe, perhaps you can add the size of your trifle bowl to your review.....it might help other cooking novices. icon_smile.gif

    I have made "6 egg yolk" lemon curd recipes before and the yield is about 1 1/2 to 2 cups of lemon curd. I will post a note on the recipe about that.
    Chicagoland Chef du Jour
    Sun May 05, 2013 9:15 am
    Food.com Groupie
    Dee514 wrote:
    Chicagoland Chef du Jour wrote:
    How did it turn out for you?

    The amount of lemon curd used is not super critical, nor is the amount of berries or cake used.

    I have made my own and cheated and used store bought. I felt the homemade was far superior and easier to combine with the whipped cream mixture.


    I've made this recipe several times recipe# 114682

    Chicagoland, What size is your trifle bowl? Since you have made and reviewed the recipe, perhaps you can add the size of your trifle bowl to your review.....it might help other cooking novices. icon_smile.gif

    I have made "6 egg yolk" lemon curd recipes before and the yield is about 1 1/2 to 2 cups of lemon curd. I will post a note on the recipe about that.


    I wish I could remember. When made this recipe for a crowd, I used a very large glass bowl and likely doubled the recipe for the lemon curd, whipping cream portion and pound cake, for the most part I just winged the amount of fruits.

    The photo taken was in a small glass serving bowl. That is when I used the ready made (jar) of lemon curd. I loaded up the layers with the lemony filling and may have cheated and used a Creamy Cool Whip topping.

    Sorry, I am of no help with bowl sizes.
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