Classic Lemon Curd (2024)

FAQs

What to do if my lemon curd does not thicken? ›

Add an egg yolk: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, you can whisk an egg yolk in a small bowl then temper it by slowly drizzling in a small amount of the warm liquid curd while whisking constantly.

Drizzle it on pancakes, or ice cream, or cheesecake.

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.

Lemon curds with egg yolks have a richer taste, darker yellow color, and thicker consistency. For a lighter color and flavor and a softer consistency, you can swap the 6 yolks for 3 whole eggs!

I cook mine for about 2 minutes because I like thick lemon curd. Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!

You may have held the yogurt at too high a temperature, and killed your bacteria. You might have forgotten to make sure the starter you used had live bacteria. Either of those problems can be fixed by adding the right bacteria and watching the temperature more closely.

The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.

Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Unopened canned jars will keep for up to three months in the refrigerator. Once opened, the jars should be used within a week.

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.

Why does my lemon curd taste like metal? ›

Why does my lemon curd taste metallic? A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

Let us count the ways! As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon.

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.

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.

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.

In winters or cold climates ensure that you are not adding curd culture to milk that has cooled down. 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.

Usually, yogurt getting watery is simply the result of liquid separating itself from the solids. Many yogurts come like that fresh out of the container, and it is generally not harmful. Just mix it in if you want it smoother/thinner, and pour some out if you want it thicker.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.