Ina Garten Lemon Curd Recipe (2024)

FAQs

How do I know if my lemon curd is thick enough? ›

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.

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

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.

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.

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!

If you've cooked the curd well beyond the recommended time and it's still thin like water, chances are your measurements were off and you added too much juice—or not enough egg. To thicken it, whisk an egg yolk in a small bowl.

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.

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon.

The butter makes the lemon curd extra rich and creamy. And after you've chilled the lemon curd in the fridge for a while, the butter will firm up and make sure that the curd sets properly.

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. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

Why does my lemon curd taste like egg? ›

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.

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 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).

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.

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.

The curd will be thick enough to eat in 30-60 minutes. Store it in the fridge for up to 2 weeks, or freeze for up to several months. Smooth, thick, and buttery lemon curd will be yours every time with my troubleshooting tips, below, including how to thicken runny lemon curd.

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. Nowadays, I also set the curd in the Instant Pot using the yogurt function. So if you have an Instant Pot, read the instructions to set the curd in it.

*Use whole milk for thicker curd. Further simmering the milk for 10 minutes ensures that the curd thickens when it sets. However, don't burn the milk. *Ensure you use fresh, good quality curd culture and bring it to room temperature before adding it to the milk.

Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.