My lemon curd didn't thicken!

The most common reason this may have occurred is that the curd wasn't cooked long enough. The egg yolks must reach a temperature between 170ºF and 180ºF in order for the yolks to change their structure and for the curd to thicken. Also, be aware that the lemon curd continues to thicken as it cools. Warm curd will be much thinner than the cooled final product.

My lemon curd has chunks in it.

This likely means that the egg yolks cooked too much. This can happen for two reasons. Either the mixture wasn't constantly stirred and the egg yolks got cooked on the bottom of the pot. Or, the entire mixture was cooked too much and reached close to the boiling point. You can try to strain it out, but it might have an eggy aftertaste.

My lemon curd is too sour.

Double-check that you measured the correct ingredients. This recipe should make for a slightly sweet lemon curd, with an option listed in the notes to make a more sweet-tart curd. If you measured correctly according to the instructions and still feel it is too sour, you can add about 1/4 cup more sugar next time you make it.

My lemon curd tastes metallic.

Lemon juice is very acidic. Use only stainless steel or enameled pans and utensils when making this mixture, especially when it comes to the pots and whisks you use. If you use an unlined metal or copper material, it will react with the acid and can result in a metal taste in the lemon curd or even it can turn green.

I want a completely smooth lemon curd.

For a completely smooth lemon curd, strain your lemon curd after it has finished cooking on the stove. This will remove the bits of zest in the curd, as well as any accidentally cooked egg yolks.

What should I do with my leftover egg whites?

First off, did you know you can freeze egg whites? Whenever I make lemon curd, if I don't have an immediate use for the egg whites I'll stick them in the freezer. When I'm making a big batch of eggs or a frittata, I'll defrost the egg whites the night before and add them to that. You can also make a meringue to serve with your lemon curd or use them in another recipe such as a souffle, angel food cake, cocktails or any other number of recipes.

How to Make Homemade Lemon Curd

Name: How to Make Lemon Curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon very finely grated lemon zest; 6 large egg yolks; 3/4 cup (150 grams) granulated sugar (see notes); ½ cup (112 grams) fresh-squeezed lemon juice (from about 3-4 large lemons); Pinch coarse kosher salt; 8 tablespoons (113 grams) cold unsalted butter, diced into pieces

How to Make Lemon Curd

Homemade lemon curd in a small jar with a spoon in it.

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Managing the perfect balance between sweet and tart, this homemade Lemon Curd is a bright citrus spread that is perfect to use in a variety of desserts. It's simple and quick to make on the stove, requiring just a handful of ingredients and about 10 minutes of your time.

Author: Kelli Avila
Prep Time: 00:05
Cook Time: 00:10
Total Time: 15 minutes
Yield: 1 Pint
Category: Tutorial
Method: Stovetop

Ingredients

1 tablespoon very finely grated lemon zest
6 large egg yolks
3/4 cup (150 grams) granulated sugar (see notes)
½ cup (112 grams) fresh-squeezed lemon juice (from about 3-4 large lemons)
Pinch coarse kosher salt
8 tablespoons (113 grams) cold unsalted butter, diced into pieces

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Instructions

Bring a small saucepan of water to a simmer over medium heat on the stove, which will act as a double-boiler.
Add the egg yolks and sugar to a medium heat-proof bowl. Vigorously whisk the yolks into the sugar until the mixture is lightened in color and increased in volume, about TK time. Whisk in the lemon zest, lemon juice, and salt.
Set the bowl over the simmering saucepan (but don’t let it touch the water).
While stirring constantly with a rubber spatula, cook the mixture for 8-10 minutes, until the mixture has just thickened and reached a temperature between 170ºF-180ºF. To double-check that the curd has thickened properly, take a wooden spoon and coat it with the curd. Draw a horizontal line on the back of the spoon with your finger. If the line “holds” then your curd is set. If the line collapses right away, the curd needs to cook for another minute or so. However, do not bring the mixture to a boil, this will overcook it.
Take the curd off the heat. If desired, to make it completely smooth, pour the hot curd through a fine-mesh strainer into another bowl. This is entirely optional.
Whisk the cold butter into the curd, a few pieces at a time, until it is fully emulsified.
Transfer the curd to a jar and let cool completely before covering and refrigerating.

Notes

To make a slightly less sweet, more equally tart curd, reduce the amount of sugar to ½ cup.

Make sure to only use stainless steel or lined metal pots or utensils. If you don't know if your whisk is stainless steel, make sure to only use it briefly when whisking together the ingredients. Use a rubber spatula when stirring the pot to prevent any prolonged contact with unlined metal.

Find it online: https://everydaypie.com/how-to-make-lemon-curd/