Lemon Curd

[dragnlaw]

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'.

 

[Andy M.]

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?

 

[dragnlaw]

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.

 

[Andy M.]

Perhaps the sugar didn’t all dissolve or some of the egg solidified.

 

[dragnlaw]

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.

 

[Andy M.]

You could reheat it and strain out the lumps.

 

[dragnlaw]

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.

 

[Kaneohegirlinaz]

Dragn, this is how I do my Lemon Curd:
https://mykitcheninthemiddleofthedesert.wordpress.com/2014/03/25/meyer-lemon-curd-yum/
A bit different as to how you make yours,
but it always comes out smooth, creamy and delectable

 

[dragnlaw]

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.

 

[dragnlaw]

Update

So I recooked the curd and it is waaay better.

Silky and thicken up more.

 

[PrincessFiona60]

Almost forgot this http://www.discusscooking.com/forums/f40/lemon-curd-a-la-pf-74950.html

 

[dragnlaw]

Gads Princess - I just read that whole thread, grinning all the way.

Gonna have to try the lime and the grapefruit - WOW!
and the vinegar pie too!

Earlier last week I had made (and ate them all) the version with condensed milk - slightly different but just as yummy.

Only a can of condensed milk + 1/2 cup lemon juice. I rather liked it because there is no cooking - zap it with your stick blender... done!

 

[taxlady]

Gads Princess - I just read that whole thread, grinning all the way.

Gonna have to try the lime and the grapefruit - WOW!
and the vinegar pie too!

Earlier last week I had made (and ate them all) the version with condensed milk - slightly different but just as yummy.

Only a can of condensed milk + 1/2 cup lemon juice. I rather liked it because there is no cooking - zap it with your stick blender... done!

Is that the whole recipe?

 

[dragnlaw]

Only a can of condensed milk + 1/2 cup lemon juice. I rather liked it because there is no cooking - zap it with your stick blender... done!

Is that the whole recipe?

yup - that's the whole recipe! I had baked some little graham cracker tartlette sized shells earlier, (store bought) so filled those 6 and gobbled down the rest.

 

[dragnlaw]

Anna Olson Bakes

While looking for another show on my PVR, sure enuf, there's an episode on Lemon Curd. Anna shows 3 different techniques for making the curd - British classic, French classic and of course American Lemon Meringue Pie, plus a bonus with Ice Cream.

Each curd was actually a slightly different recipe. Now I've forgotten the other show I was originally looking for.