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1/2 Photos of Citrus Curd With Crisp Meringue Caps
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust. The caps can be made a week ahead of time and kept away from heat and moisture up to 1 week. If you do not have tapioca starch, substitute 5 tbsp cornstarch. Coconut Dream info here: http://www.tastethedream.com/products/product/5218/772.php
Units: US | Metric
Serving Size: 1 (159 g)
Servings Per Recipe: 6
The following items or measurements are not included:
lemons, zest of
limes, zest of