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

FAQs

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

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

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.

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.

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.

The albumin, or protein structure inside an egg, reacts with acid from the lemon juice to create a sturdier inner structure that holds air bubbles. As the eggs cook, the air bubbles cause them to become lighter and fluffier.

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

Additionally, a sour or off smell is a good indicator that it has turned bad.

Caution: Make sure that no white pith gets into the curd mixture, either from peeling the zest, (cut any white pith off the backs of the peeled strips with a pairing knife if necessary), or from juicing the lemons (don't squeeze too close to the pith). Either of these things could cause the curd to be bitter.

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!!

Why does my homemade lemon curd taste metallic? ›

There are a few reasons why your lemon curd may taste metallic. The most common reason is usual due to using aluminum or metal bowls. The acid in lemon juice tends to react with metal, and sometimes eggs can react with aluminum.

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.

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. After thawing, consume within 4 weeks.

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.