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Old 03-12-2019, 11:39 AM   #1
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Lemon Curd

Although I've made Lemon Curd on several occasions, I admit it has been awhile since the last time I've done. This has never happened before.

The 'mouth feel' is not creamy. What did I do wrong? Has always been dreamy creamy but this one feels... 'grainy'.

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Old 03-12-2019, 12:52 PM   #2
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Quote:
Originally Posted by dragnlaw View Post
Although I've made Lemon Curd on several occasions, I admit it has been awhile since the last time I've done. This has never happened before.

The 'mouth feel' is not creamy. What did I do wrong? Has always been dreamy creamy but this one feels... 'grainy'.

What did you do?
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Old 03-12-2019, 01:04 PM   #3
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Pretty sure this is the way I've always done it.

Beat together the sugar and butter, add eggs one at a time, stir in zest, gradually add lemon juice. Cook over medium-low heat stirring/whisking constantly, 'til mixture bubbles and thickens . Cooled in a bowl approx. 1 hour, then chilled overnight.

Still tastes great but texture is not 'creamy'.

also has not now thickened the way I remember.
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Old 03-12-2019, 01:21 PM   #4
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Perhaps the sugar didn’t all dissolve or some of the egg solidified.
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Old 03-12-2019, 01:58 PM   #5
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That's why I'm puzzled. I cooked it, stirring all the while, for a good 12 minutes or more. I can hardly believe the sugar didn't melt. I don't think it would be the egg.

I'm not going to worry too much about it - still tastes good. Would have liked it to thicken a bit more properly. Might just reheat it again and see if that does the trick.
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Old 03-12-2019, 03:18 PM   #6
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You could reheat it and strain out the lumps.
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Old 03-12-2019, 09:00 PM   #7
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There are no lumps at all. The texture is perfectly even - gritty but even.

It really isn't what I should call gritty - just not velvety like a pudding/curd should be.

Perhaps I'll try recooking it to see if that works.
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Old 03-12-2019, 10:02 PM   #8
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Dragn, this is how I do my Lemon Curd:
https://mykitcheninthemiddleofthedes...emon-curd-yum/
A bit different as to how you make yours,
but it always comes out smooth, creamy and delectable
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Old 03-13-2019, 06:53 AM   #9
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Kgirl, now that I've read your blog post, I'm wondering if I've used a different recipe than normal. The technique I used is from a cake recipe I made a while ago and was the first one to pop out of my recipe book, so I used it without looking further. It worked fine for the cake & icing, it also thickened up a lot more then. I honestly don't remember the creaminess. I think I would have noticed had it not been.

Although I had no issues with cooking it directly in a pot - I do remember having used a double boiler method eons ago.

I'll try re-cooking it to thicken but then go ahead and make the tarts. Taste is yummy - so no worries.

Thanks!
...and now I have to go hunt up that Chocolate Italian Meringue Buttercream - and I don't even have a cake to put it on.
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Old 03-14-2019, 01:32 PM   #10
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Update

So I recooked the curd and it is waaay better.

Silky and thicken up more.
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