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

FAQs

How do you stiffen lemon curd? ›

Add a cornstarch slurry: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, whisk 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

Avoid Over-cooking The Curd

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.

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.

It was also called lemon cheese. 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.

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

Improper Temperature: Temperature plays a crucial role in curd formation. If the milk is heated to a temperature that is too high, it can kill the beneficial bacteria in the starter culture, preventing proper fermentation and curd formation.

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

EDIT: I managed to fix it by reheating it, letting it get somewhat smooth, straining it, adding lemon juice, and then stirring more. I did it with one orange so I couldn't just start over again. I'm thankful for the advice though! The curd is now a beautiful orange, a bit thick and sweet, but really good!!

What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

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.

Should you refrigerate lemon curd? ›

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.

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Sicilian Lemon Curd Deliciously rich and smooth, tangy organic lemon curd. Naturally ripened in the Sicilian sunshine, organic lemons are mixed with organic British free-range eggs and just enough organic butter to create our Sicilian lemon curd.

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.

Problem: The Curd is Chunky or Grainy

The curd was overcooked, or the uncooked ingredients sat too long and the acidity curdled the eggs.

Place the pan over medium heat and whisk gently and constantly until mixture is thickened enough to coat the back of a spoon. STEP 5). Strain the curd. Pour the curd into a clean bowl through a fine mesh sieve, place a piece of plastic wrap directly over the surface and refrigerate for at least 6 hours until 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.

One such issue is the problem of a curdled custard tart. Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.