BEST LEMON CURD RECIPE (2024)

FAQs

Why won't my lemon curd set? ›

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!

The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.

One important thing to remember when you make this delicious spread is that it should never boil when you cook it. Lemon curd only needs to reach around 170 degrees Fahrenheit to properly set and thicken. Unfortunately, it can turn chunky or grainy if you allow it to get above the recommended temperature.

Butter: the butterfat thickens and sets the curd, while the dairy softens the flavor of the citrus. You could use a dairy-free butter; I'd recommend Miyoko's unsalted cultured butter since most DF butters are quite salty and we don't want that here. Or try using 7 tablespoons coconut oil.

If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk. Making good curd at home comes by experimenting & experience.

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.

Description. M&S Sicilian Lemon Curd. Made with Sicilian lemon juice, this smooth and buttery lemon curd is the perfect topping for scones, cakes, tarts and pies. With Sicilian Lemon Juice, Suitable for vegetarians.

Either the mixture wasn't constantly stirred and the egg yolks got cooked on the bottom of the pot. Or, the entire mixture was cooked too much and reached close to the boiling point. You can try to strain it out, but it might have an eggy aftertaste. My lemon curd is too sour.

It will keep for several weeks sealed in the fridge and for up to a week in the fridge once opened.

In traditional lemon curd, butter is used both as a thickener and to create a richer mouthfeel and flavor. In my no-butter lemon curd recipe, I achieve the same velvety texture with a spoonful of cornstarch and a bit of heavy cream.

How to tell when lemon curd is done? ›

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Butter – butter also helps thicken the curd and gives it a delicious creamy and decadent flavor. Make sure to use unsalted butter and I like to keep it cold before adding so it thickens the curd quickly. Sugar – use white granulated sugar, don't use brown sugar or it'll change both the flavor and color of the curd.

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.

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.

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.

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.

The curds may have been heated too rapidly, and this problem can be corrected by never raising the temperature of the curds and whey by more than 2°F every 5 minutes during cheese making. Or, you may just need to simply age it longer.

Soluble calcium available in the milk: Coagulation will not occur in the absence of soluble calcium. Milk may contain a shortage of this calcium and this will lead to a soft weak curd. The addition of calcium chloride to the milk may rectify this.

Why does curd become sticky? Introducing the bacteria when the milk is too hot results in sour curd that has a lot of whey (dahi ka paani). Not heating the milk enough results in gooey/stringy curd. Using Low fat milk or skim milk may result in curd that's not firm enough.