Molly O'Neill's Lemon Curd Recipe (2024)

FAQs

Why didn't my lemon curd get thick? ›

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

Put the lemon curd into a clean, airtight container before placing it in the fridge. There, it will stay good for one to two weeks before it begins to decline in quality.

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.

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.

Add a cornstarch slurry: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, whisk 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

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.

Another sign that your curd has gone bad is if it's started to darken or if the texture has altered and it's no longer smooth.

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.

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.

Why did my lemon curd have a metallic taste? ›

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Sicilian Femminello St. Teresa lemons have unusual qualities that make them particularly desirable: they are less acidic than other varieties, have more juice, and have oilier skin. Sicilians are proud of their lemons, and they should be. Nine out of ten of the lemons in Italy come from Sicily.

They thrive in the sun-drenched Mediterranean climate of Sicily. The land around Mount Etna, the Mediterranean climate, sunny hot days and cold nights, coupled with volcanic soil, gives Sicilian lemons a unique sweetness and taste that can't be found anywhere else in the world.

Lemon curd is an intensely unhealthy type of topping and spread that should only be eaten rarely, if that. It is heavy in both fat as well as carbohydrates. The calorie content in lemon curd is very high, and this should weigh on your mind significantly before you think of consuming significant quantities of 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.

Cook lemon filling as directed

Not cooking the filling long enough will mean it won't ever set up and will be a soupy mess. Cooking too long actually can break the filling, causing it to separate and make a watery pool underneath. Instead, cook just until thickened as directed.

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. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

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.