BEST LEMON CURD RECIPE (2024)

FAQs

Why won't my lemon curd thicken? ›

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

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.

Alternative recipes of lemon curd allow you to use butter, margarine and egg whites also. Lemon curd is an intensely unhealthy type of topping and spread that should only be eaten rarely, if that. It is heavy in both fat as well as carbohydrates.

Plan to use canned lemon curd within 3–4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed. Prepared lemon curd can also be frozen instead of canned for up to one year without quality changes when thawed.

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.

Between the heat and whisking, lemon curd gets foamy while it's cooking. As the curd begins to thicken, the foam will start to settle down, and then the addition of the butter at the end of cooking eliminates the foam. So don't panic when you see foam, just keep whisking and cooking.

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.

Lemon curd can last up to 5 days in the refrigerator. Once made, I recommend it being refrigerated for at least 4 hours to help it set before you add it to your cake. With that being said, it's better to make it at least a day in advance so it's ready to go for your cake assembly.

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.

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.

What is another name for lemon curd? ›

Lemon curd's texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods. In Britain, lemon curd is also known as "lemon cheese," and other fruit curds are known as "[name of fruit] cheese."

Bright, tart lemon curd can be used as a filling for cakes and tarts or simply spread on toast for a sweet treat. Here, the grated rind of two lemons infuses the mixture with an extra boost of lemon flavor.

Slather it on toast or stir it into yogurt.

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.

The most common reason why your homemade lemon curd split is cooking the curd on too high temperature. Because lemon curd is an egg yolk based "sauce," it requires gently cooking so that the egg doesn't become scrambled.

Problem: My Lemon Curd is Too Runny

The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. 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 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.

Pour milk and bring it to boil on a medium to low flame. To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame. Keep stirring in between else the milk will get burnt and smell bad. Simmering step is to get a very thick curd.

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.