Lemon Curd with Bottled Juice?
I have craving for smooth, dreamy, delicious lemon curd, but only one lonely lemon. Would it be possible to use bottled reconstituted lemon juice as well? I know there are other things added to it, so I'm wondering if those would interfere with the whole thickening magic; has anyone tried this with success?
As a side note, what should I do with two egg whites?
It's possible, but not a good idea.
The floral/fruity flavor notes in citrus juice have a very short half life - a noticeable decline even within a day of juicing. Pasteurization introduces another level of degradation of flavor.
By contrast, the acidity of citrus juice has a long half life.
So, for recipes where citrus juices are being used for their acidity rather than their flavor, bottled juices is OK. I would not classify lemon curd in that category.
re: Jay F
I say the same; I only use bottled lemon juice when canning or preserving. But I guess if you've got the craving and have at least one lemon, go for it. I'd definitely add the zest, for more fresh lemon zip. You can strain the zest out if you want a smooth texture.
As for the egg whites, an omelet in the a.m. or freeze them, if you make genoise or angel food; otherwise, down the drain.