Small batch lemon curd recipe (2024)

FAQs

What happens if you cook lemon curd too long? ›

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.

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!

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Curdling in lemon curd can occur if the mixture is heated too quickly or if the eggs are cooked at a very high temperature.

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.

Does lemon curd taste eggy? Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Lemon curd always thickens as it cools so you may find that you end up with a lemon curd that's thicker than you hoped for. If this happens, the easiest way to thin it is to whisk in a little extra lemon juice (about ½ a teaspoon at a time as you don't want to add too much) until it is your desired consistency.

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.

When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs. This reaction causes the metal to oxidize and release ions, and when these ions mix with the lemon curd, it results in a greenish tint to the mixture.

Can I freeze homemade lemon curd? ›

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.

Lemon Curd will thicken once it's cooled and refrigerated. It can be difficult to reheat but I have done it successfully by placing it in a small saucepan and reheating over the lowest heat and by stirring gently.

If your lemon curd has curdled or looks grainy, it may have been cooked at too high a temperature or for too long. 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.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

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.

I don't recommend reheating it but you can let it thaw in your fridge overnight if frozen and then it will be the right consistency for use. If you'd like it less chilled, you can let it sit out at room temperature for 15 minutes before spreading it on toast or whatever you like.

There are majorly two reasons that curd turns sticky, firstly the bacteria culture used to make curd can impact the taste and texture. Secondly, if you keep the curd at a low temperature, it takes a lot of time to set as well as forms a slimy texture. This is because curd needs a slightly warm temperature to set.