How to make Easy Lemon Curd Recipe - Crazy for Crust (2024)

FAQs

How do you stiffen lemon curd? ›

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. If your curd has been cooked to 170 degrees and it still hasn't thickened, then make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

Grainy or gritty lemon curd comes from curdled (over-coagulated) eggs, as a result of overcooking. The easiest way to prevent curdling is to use a double boiler to slow the rate of cooking-- and to monitor the temperature with a thermometer.

But WHY did the Lemon Curd scramble? I learned that day, based on the scientific fact that eggs do not curdle when cooked in the presence of starch, and because Lemon Curd has no starch (such as flour or cornstarch), it will curdle when the eggs get too hot.

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

You will find that the lemon curd continues to thicken as it cools. Cover the lemon curd immediately with plastic wrap to prevent a skin from forming and it can be stored in the refrigerator for about a week.

Yes, overcooking will make the curd lumpy instead of smooth. If your lemon curd turns out slightly lumpy, first try to put it through a blender, then strain it through a fine mesh strainer. Unfortunately, if this doesn't fix the texture, you may need to discard the curd and start over.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Why does my lemon curd taste eggy? ›

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy.

Follow the recipe exactly for best texture. If you use too many whole eggs, the egg white will cause foaming and the curd will end up foamy.

Let's peel back the layers of this zesty enigma. It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs.

Another sign that your curd has gone bad is if it's started to darken or if the texture has altered and it's no longer smooth.

Store the curd: 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.

You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.

The time that the milk takes to convert into curd depends on the temperature. 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.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.