Lemon Filling (No Eggs) (2024)

FAQs

Why won't my lemon curd thicken? ›

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!

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.

Simply crack an additional egg and separate the yolk from the egg white. Place the yolk in a small bowl. Gradually add a small amount of the curdled lemon curd to the bowl containing the additional egg yolk, which is essetnailly a stabilizer.

The albumin, or protein structure inside an egg, reacts with acid from the lemon juice to create a sturdier inner structure that holds air bubbles. As the eggs cook, the air bubbles cause them to become lighter and fluffier.

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.

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.

Fragrant spices like cloves, cinnamon, allspice, ginger, or nutmeg can help overpower the eggs, leaving you with a cake that's comforting and aromatic.

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.

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.

Once curdled it is hard to fix. However, whisking the sauce to beat up the curds, add some cream and flour can effectively hide the curdle and get it to the point of being acceptable. Corn starch, well whisked in, is also very effective and might give less of an off taste.

How to fix grainy lemon curd? ›

How can I fix curdled lemon curd? 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.

As long as the curdled yoghurt does not smell unpleasant or have an obviously off texture, it is perfectly safe to consume. Yoghurt usually curdles while cooking, which is a typical complaint. It is still safe to eat, but it doesn't create a particularly attractive dish.

The only thing you need to watch out for is the amount of lemon juice you use. “Too much acid and the eggs will curdle and separate,” Jackson says.

Add a little lemon juice before—or after—cooking.

A wee bit of acid encourages the egg's proteins to hook up and be creamy and tender. You don't need much juice—just about ½ teaspoon per 2 to 3 eggs. You can also add a touch of lemon juice just before serving.

For one cup, replace with one of the following: 1 tablespoon lemon juice plus 1 cup milk, let sit for 5 minutes before using. 1 tablespoon white vinegar plus 1 cup milk, let sit for 5 minutes before using. ½ cup milk mixed with ½ cup plain Greek yogurt.

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

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.