Sous Vide Lemon Curd Recipe | Savoring The Good® (2024)

FAQs

Can you overcook lemon curd? ›

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.

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.

The curd changes quickly once it starts to reach the desired temperature. Cook the curd until it's temperature reaches 175℉ and has thickened to the point it can coat the back of a spoon. Remove the curd from heat and stir in the cold butter pieces until melted.

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.

Always beat the butter with sugar, eggs, lemon juice, and zest before cooking. This will prevent the curd from tasting eggy. Use a pan with a heavy bottom when cooking the curd. Stay away from aluminum pan.

Why does my lemon curd taste metallic? 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.

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).

you basically broke the bonds of the egg protein when you stirred the curd. in any case, this is not uncommon. you can rebake it and it should set back up. if you are trying to use it for a spread then you will need to adjust the recipe to add gelatin or another thickening agent of sorts to use while it's cold.

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.

Sicilian Lemon Curd Deliciously rich and smooth, tangy organic lemon curd. Naturally ripened in the Sicilian sunshine, organic lemons are mixed with organic British free-range eggs and just enough organic butter to create our Sicilian lemon curd.

How long is lemon curd safe to eat? ›

Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Slather it on toast or stir it into yogurt. Drizzle it on pancakes, or ice cream, or cheesecake. If you want to get fancy, whip up some heavy cream and fold it into the Lemon Curd for an almost-effortless tart or layer cake filling worthy of a royal afternoon tea.

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

Undercooking it

Undercooked lemon curd is also a cause for concern if you don't use a cooking thermometer. If the eggs don't reach at least 160 degrees Fahrenheit, the United States Department of Agriculture states it isn't safe to eat.