Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture. Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat. Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.Ĭarefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate this will "temper" the eggs so they won't curdle when you combine them with the remainder of the hot liquid. Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. This means you can defrost just as much as you need.Combine the lemon juice, butter, and sugar in a large saucepan. Freeze it in ice cube trays, then transfer to an airtight container once solid. Lemon curd can be frozen for up to 3 months. This easy lemon curd will keep in the refrigerator for up to 3 weeks unopened, if stored in a sterilised jar. Use it to top or swirl through ice cream.Stir it into yoghurt, cream cheese, cottage or ricotta cheese.As a filling in cookies, macarons or profiteroles.With a bold lemon flavor in a spreadable consistency, homemade lemon curd is a magical ingredient you can use in any number of recipes or as a topping for so many treats. Pour it back into your jars and refrigerate again. Now heat it to 75C / 170F on a thermometer or to the point that the hot curd will coat the back of the spoon again. Continue to do this until all the curd is added back. Add one tablespoon of your cold curd back to the pan. Turn the heat on the lowest possible setting. Yay! How to fix grainy curd:Īdd one egg yolk and 1 tablespoon of the juice (in this recipe, lemon juice) to a saucepan and whisk them together fully. In any case, I tested this out and it can be fixed. This can be caused by not whisking and agitating the mixture enough or by overheating or a combo of both. The sciency reason: It’s likely the graininess is caused by the breakdown of the emulsification – ie: the fats (in this case butter) and liquids (lemon juice here) not emulsifying properly or that emulsification breaking. You can see it in the warm curd as you pour it into your jars and they don’t scramble by themselves in the fridge overnight. ![]() You will know if your eggs have scrambled. In my research, I felt sorry for the cooks who were saying my curd turned grainy after refrigeration and, despite them knowing it was not due to the eggs scrambling, the only responses they were getting were “sounds like your eggs scrambled”. If you still want it thicker, try adding in another egg yolk (making sure to cook it through as per the instructions). Remembering that curd is not meant to be thick like a set custard, it may be that it wasn’t cooked long enough (see above). The fix? You can actually put it back on the stove and cook it a little longer until it coats the back of a spoon and you can draw a line through it that doesn’t run. In that case, it may be that you have not cooked the curd quite long enough. You may have added too much liquid, although if you stick to the ratios in this recipe, that won’t be a problem. Why is my curd grainy? So, I decided to make a little troubleshooting guide. While researching and testing for this recipe, I came across comments like – My curd is too runny.
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