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. See the section above for more tips on making sure the lemon curd is properly thickened. 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 Lemon Curd

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

How to Make Lemon Curd

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Managing the perfect balance between sweet and tart, 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: Cooking Tutorials
Method: Stovetop

Ingredients

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

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Instructions

Bring a small saucepan of water to a simmer on medium on the stove, which will act as a double-boiler.
Add 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. Whisk in the lemon juice, lemon zest and pinch of salt.
Set the bowl over the simmering saucepan.
While stirring with a rubber spatula constantly, cook the mixture for 8-10 minutes, until the mixture has just thickened and reached a temperature between 170ºF-180ºF. To double-check 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 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. 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.

Notes

To make for a slightly less sweet, and more equally tart curd, reduce the amount of sugar to ½ cup. This will make for an equal parts sweet and tart lemon curd.

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.

Keywords: How to Make Lemon Curd

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