@hannah_creamer_: Bringing back an old fav

hannah_creamer_
hannah_creamer_
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Monday 14 April 2025 22:14:47 GMT
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rossitakes
rossi :
Omg where is this set from!
2025-04-15 06:04:27
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🍋 Baking Series Ep 1: Homemade Lemon Curd A little jar of sunshine you’ll want to eat with a spoon ✨ Here’s how I make a beautiful batch of lemon curd, it’s smooth, tangy, and so simple to whip up and helps with not curdling your eggs. I promise you can do it 🤎  Save this post and follow @_ashleysplace_ & @Bake it by Giovannellis for more baking recipes  You only need: 🧈 40g butter 🍋 100g lemon juice (about 2 lemons) 🍬 115g caster sugar 🥚 2 whole eggs 🍋 2 tsp lemon zest (1-1.5 Lemons)  🍋 Measure all your ingredients out first  🍋 Add the lemon juice, zest, and butter into a small saucepan over low heat. Let it slowly melt and warm through you don’t want it bubbling or boiling, just gently warmed until the butter is melted and combined. 🍋 While this is heating, in a separate bowl, whisk the eggs and caster sugar together until light in colour. Onlg add the eggs to the sugar when your ready to whisk if you leave them sitting they can cook so just add and mix its why I say measure everything first 🍋 Once the eggs are whisked and the lemon juice/butter is ready start to slowly pour the warm lemon mixture into the egg mixture, whisking continuously. Add a little at a time, this step is super important because it stops the eggs from curdling. We’re gently bringing up the temperature of the eggs so they don’t scramble when added to the hot liquid  🍋 Pour back into the saucepan. Keep the heat low and stir constantly with a whisk. This part takes around 5-8 minutes, but it can feel like nothing’s happening at first. Then, all of a sudden, it will start to thicken. When it reaches a custard-like consistency and coats the back of a spoon, it’s done! I use my small burner for this on the stove as well as the big one gets too hot 🍋 Pour the lemon curd into a bowl and cover it immediately with cling wrap (plastic wrap), press it directly onto the surface of the curd so it doesn’t form a skin. Pop it into the fridge overnight to cool and set This batch is perfect for shortbread cookies as you saw on @bakeitbygiovannellis, tarts, cupcakes, or just on toast the next morning It keeps in the fridge for 1–2 weeks if it lasts that long 🤎 #ashleysplace #lemoncurd #lemon #dessert #DessertRecipes #desserts #baking #lemoncurd🍋 #dessertrecipe #dessertideas #lemonmeringue #foodblog #foodblogger #bakingseries #homemade #homebaked #bakingtok #FoodTok #recipetok #cookingtok #desserttok #bakingtiktok
🍋 Baking Series Ep 1: Homemade Lemon Curd A little jar of sunshine you’ll want to eat with a spoon ✨ Here’s how I make a beautiful batch of lemon curd, it’s smooth, tangy, and so simple to whip up and helps with not curdling your eggs. I promise you can do it 🤎 Save this post and follow @_ashleysplace_ & @Bake it by Giovannellis for more baking recipes You only need: 🧈 40g butter 🍋 100g lemon juice (about 2 lemons) 🍬 115g caster sugar 🥚 2 whole eggs 🍋 2 tsp lemon zest (1-1.5 Lemons) 🍋 Measure all your ingredients out first 🍋 Add the lemon juice, zest, and butter into a small saucepan over low heat. Let it slowly melt and warm through you don’t want it bubbling or boiling, just gently warmed until the butter is melted and combined. 🍋 While this is heating, in a separate bowl, whisk the eggs and caster sugar together until light in colour. Onlg add the eggs to the sugar when your ready to whisk if you leave them sitting they can cook so just add and mix its why I say measure everything first 🍋 Once the eggs are whisked and the lemon juice/butter is ready start to slowly pour the warm lemon mixture into the egg mixture, whisking continuously. Add a little at a time, this step is super important because it stops the eggs from curdling. We’re gently bringing up the temperature of the eggs so they don’t scramble when added to the hot liquid 🍋 Pour back into the saucepan. Keep the heat low and stir constantly with a whisk. This part takes around 5-8 minutes, but it can feel like nothing’s happening at first. Then, all of a sudden, it will start to thicken. When it reaches a custard-like consistency and coats the back of a spoon, it’s done! I use my small burner for this on the stove as well as the big one gets too hot 🍋 Pour the lemon curd into a bowl and cover it immediately with cling wrap (plastic wrap), press it directly onto the surface of the curd so it doesn’t form a skin. Pop it into the fridge overnight to cool and set This batch is perfect for shortbread cookies as you saw on @bakeitbygiovannellis, tarts, cupcakes, or just on toast the next morning It keeps in the fridge for 1–2 weeks if it lasts that long 🤎 #ashleysplace #lemoncurd #lemon #dessert #DessertRecipes #desserts #baking #lemoncurd🍋 #dessertrecipe #dessertideas #lemonmeringue #foodblog #foodblogger #bakingseries #homemade #homebaked #bakingtok #FoodTok #recipetok #cookingtok #desserttok #bakingtiktok

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