Homemade Lemon Curd (2024)

FAQs

How do I know if my lemon curd is thick enough? ›

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

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.

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.

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.

In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours. Nowadays, I also set the curd in the Instant Pot using the yogurt function. So if you have an Instant Pot, read the instructions to set the curd in it.

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 yogurt doesn't set up properly the first time, try treating the failed “yogurt” like milk, and starting over. (Reheat it, add new starter, and incubate again.) The texture may suffer some, but it can save you having to throw the whole thing away.

Allow the curd to cool to room temperature. To prevent a 'surface skin' from forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd or cover the bowl. Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately.

In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

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.

How to know if lemon curd went bad? ›

If the curd changes color, has a significant change in texture (such as lumpiness or wateriness), or if it has an unpleasant smell, you should assume that it has gone bad and dispose of the remaining curd instead of eating it.

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.

Don't be tempted to use bottled lemon juice of any kind as it'll be far too acidic and will ruin the flavor. You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Keep the heat low, don't turn it up to quicken the process or the eggs will scramble.

The white part of the lemon (the pith) is bitter, and the best way to avoid this taste is to just include as little as possible of it in your recipe. This type of bitterness by the way can be counteracted with a small amount of salt.

Undercooking it

Undercooked lemon curd is also a cause for concern if you don't use a cooking thermometer. If the eggs don't reach at least 160 degrees Fahrenheit, the United States Department of Agriculture states it isn't safe to eat.

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.

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.