Easy Lemon Curd Recipe (2024)

FAQs

What is a good substitute for lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

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.

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.

Unlike pastry cream (which is thickened with both egg yolks and cornstarch), lemon curd is thickened only with egg yolks, and they give it a silky-smooth, rich texture.

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.

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.

Don't be tempted to use bottled lemon juice of any kind as it'll be far too acidic and will ruin the flavor. You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Keep the heat low, don't turn it up to quicken the process or the eggs will scramble.

1. Pour milk of choice into a double boiler and heat to 180°F. This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. Maintain temperature for 10 minutes for thinner yogurt, 20 minutes for thicker yogurt.

When lemon juice is added to milk it curdles, a process of coagulation. The pH of milk is 6.8 and that of lemon is 3.5 due to the presence of citric acid. As the pH of the milk drops upon adding lemon, the milk curdles i.e the casein protein molecules attract one another forming curdles.

Why is my curd not setting? ›

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.

Problem: My Lemon Curd is Too Runny

The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added. How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.

Lemon curd can last up to 5 days in the refrigerator. Once made, I recommend it being refrigerated for at least 4 hours to help it set before you add it to your cake. With that being said, it's better to make it at least a day in advance so it's ready to go for your cake assembly.

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.

Buttermilk. Buttermilk can easily replace curd in several dishes. It is not as thick as curd and has an acidic note.

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.

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

Some say that Lemon curd is a little runnier and tarter than lemon cheese, while lemon cheese has a more buttery taste and consistency. Most agree though that the difference is so subtle very few would not be able to distinguish between the two.