What Can I Use Instead Of Lemon Curd For The No-Fuss Fruit Tart? | Ask Nigella.com (2024)

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What Can I Use Instead Of Lemon Curd For The No-Fuss Fruit Tart? | Ask Nigella.com? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

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.

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

Pith is the white spongy layer between the fruit and the peel, and it has a very bitter taste. If you zest the white pith, your curd can be tainted with a bitter aftertaste.

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.

Why did my lemon tart curdle? If the lemon juice comes into direct contact with the eggs then the eggs will curdle. Be sure to whisk the eggs with the sugar first to minimize this effect.

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

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.

What to do if lemon curd is too sour? ›

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.

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.

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.

Undercooking it. If you don't cook the mixture long enough or let it get hot enough, it can be just as disastrous as overcooking it. Sadly, undercooked lemon curd stays soupy even after it fully cools.

lemon juice, adding the lemon zest adds a wonderful depth of flavour. If you want your lemon curd to be extra silky-smooth, you can always strain it at the end to remove the lemon zest, after it has imparted all of its flavour during cooking.

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.