Sous Vide Lemon Curd Recipe | Savoring The Good® (2024)

FAQs

What happens if you overcook lemon curd? ›

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.

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!

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.

Use Sufficient Egg Yolks

Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks. Also, incorporating whole eggs is not preferred since the egg whites cause the lemon curd to become lighter.

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.

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

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.

Fresh homemade Lemon Curd has vibrant lemon flavor and tastes like the creamy filling in Lemon Bars. It's so much better than store-bought and this is the easiest method that comes together quickly in a saucepan.

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.

Why does my curd taste like egg? ›

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. If you're one of those people, I would recommend trying out my eggless lemon curd. It's just as good, if not better!

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.

When it changes colour and darkens it doesn't taste as good.

It keeps the protein strands far enough apart from one another to increase the denaturation temperature window. In other words, it makes it much easier to get the right texture. After gently cooking the curd, it will begin to coat the back of a spoon more thickly than prior to heating.

My lemon curd is too sour.

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.