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

FAQs

How to make Easy Lemon Curd Recipe - Crazy for Crust? ›

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.

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.

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.

Use Sufficient Egg Yolks

Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks. Also, incorporating whole eggs is not preferred since the egg whites cause the lemon curd to become lighter.

To fix it, remove it from heat and quickly transfer it to a blender or food processor. Blend on high speed until the mixture becomes smooth and creamy. Alternatively, you can strain the curd through a fine-mesh sieve to remove any lumps.

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.

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.

Whisk constantly and cook over medium heat until desired thickness. I cook mine for about 2 minutes because I like thick lemon curd. Use a thermometer to check the temperature of the lemon curd. Removing the curd at 170ºF (76ºC)will yield a thinner consistency while removing at 180ºF (82ºC) will be thicker.

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. Add the lemon juice and tablespoons of lemon zest and mix. Transfer the mixture to a saucepan with a heavy bottom.

When it changes colour and darkens it doesn't taste as good.

Why did my lemon curd turn green? ›

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.

Why does my lemon curd taste metallic? 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.

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.

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.

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.

Zestful Kitchen tells us "the most common reason why your tart cracked is because the oven was too hot." It's easy to be tempted by the lure of the myth that jacking up the oven temp will lead to a faster bake. But recipes have been painstakingly developed to help you achieve the best possible result.

Refrigeration is an important part as it helps to make the Dahi slightly firmer.

Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg clumps. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks.

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.

Once the tart is out of the oven, it is imperative that you allow it to cool completely in its pan before removing it. Neglecting to do so, as Zestful Kitchen explains, will result in cracking as the tart is still too warm at this stage to have set completely.