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

FAQs

Is lemon curd the same as lemon pudding? ›

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.

Why is my lemon curd grainy? One of the reasons curd becomes grainy is due to the temperature being too high, causing the cooking process to start before the curd is fully prepared. Egg proteins begin to coagulate at around 140°F (75°C).

Lemon curd and lemon pie filling are very similar, but are different in texture. Lemon pie filling in typically thickened with cornstarch and usually doesn't contain butter. Whereas, lemon curd does have butter and a lot of lemon juice and zest, which results in a smoother feel and stronger lemon flavor.

Use Full Cream Milk

Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.

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.

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.

Lemon curd can split if it's cooked on too high of a heat. The higher heat can scramble the eggs creating an undesirable texture. Curds are best cooked low and slow!

Citrus fruits like oranges, lemons, and grapefruits are highly acidic. Combining them with curd can disturb the stomach's pH balance, potentially leading to digestive discomfort or acidity for some individuals.

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.

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.

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.

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. 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.

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.

If your baking experiments tend to result in disaster, a little jar from the grocery store might be the solution.

If after cooling the lemon curd is still not thick enough (basically it is pouring like a sauce), thicken it by adding a cornstarch slurry (1 tablespoon of cornstarch mixed with 3 tablespoons of water). Be sure to reheat the curd over low heat while you are whisking in the cornstarch slurry.

My lemon curd is too sour.

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

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.

The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.