Lemon Curd Perfection: 5 Mistakes To Steer Clear Of While Making Lemon Curd (2024)

FAQs

Lemon Curd Perfection: 5 Mistakes To Steer Clear Of While Making Lemon Curd? ›

Avoid Over-cooking The Curd

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

The color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.

Always beat the butter with sugar, eggs, lemon juice, and zest before cooking. This will prevent the curd from tasting eggy. Use a pan with a heavy bottom when cooking the curd. Stay away from aluminum pan.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

If the milk is cold, then the curd won't set at all in the winters. It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a wired whisk. Once the curd is set then refrigerate for a couple of days.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Processed white, granulated sugar have the tendency to make lemon curds metallic. So, if you find that your curd have a slight metallic flavor, you can try substituting process sugar for raw sugar, like cane sugar.

If you use a cheese grater, you might accidentally remove the pith – the white layer before the lemon's interior. The pith is known to have an unpleasant taste that can affect the overall flavor of the lemon curd. Once juiced, don't forget to strain the lemon juice to ensure no seeds are in the mixture.

How do you know when lemon curd is set? ›

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C).

Next, mix about 2 tablespoon of well beaten curd to the milk and stir well. With a spoon, give a good mix making sure it gets mixed well. Leave it in a warm place for setting. After about 6 hours, the curd will be completely set.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Once curdled it is hard to fix. However, whisking the sauce to beat up the curds, add some cream and flour can effectively hide the curdle and get it to the point of being acceptable.

My lemon curd is too sour.

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

What is the difference between curd and jam? Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit. The result is a creamier spread.