Why does my lemon curd have a metallic taste?

The lemons will react with metal leaving a metallic taste. Make sure to use a glass, ceramic, or non-metal bowl as the top in your double boiler. Remember the utensil you are using too, if it is metal you run the risk of metallic taste. Use a silicone or wood spoon, spatula, or whisk.

Why is my lemon curd chunky and not smooth?

This usually means that the eggs cooked, like a scrambled egg. The mixture may have been cooked at too high of heat. Slow and medium-low heat is the way to go . Another cause for lumpy curd is if the egg-sugar-lemon juice mixture is not stirred CONSTANTLY while heating. Remember, cook slow and stir or whisk constantly until the mixture remains on the back of a wooden spoon.

How long does lemon curd last and can I freeze it?

We don't recommend freezing lemon curd as it may separate from the butter and also change the texture. However, lemon curd will last up to 10 days in an airtight glass container in the fridge.

Easy Lemon Curd - Appetizer Bliss

Description

This easy lemon curd recipe is a must have for all you lemon lovers! Homemade lemon curd is sweet and tangy, creamy and smooth, delicious and easy to make with only 4 ingredients.

Ingredients

Scale

7 egg yolks
1-2 lemons, depending on size and juice
Need a total of 1 Tablespoon lemon zest and 1/2 cup fresh lemon juice
1/2 cup butter, cold
1 cup sugar

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Instructions

Place egg yolks into a bowl and lightly whisk until combined. Using a mesh strainer, strain egg yolks into a heat proof non-metal bowl. See notes below for more information on what bowls to use.
Cut butter into 10-12 pieces and refrigerate until ready to use.
Zest the lemons using a microplane or zester. Only remove the yellow outer layer of the peel, the white pith can be bitter and make the curd bitter.
Juice the lemons, removing any seeds or pulp.
Add 1/2 cup lemon juice and sugar to the strained eggs and mix until well combined.
Place the heatproof bowl over a sauce pan with simmering water on medium to medium-low heat. Stir or whisk continuously until mixture thickens. Make sure you heat this slowly and continue to whisk. Heating too fast or not stirring can result in scrambled eggs.
Mixture is done when it has thickened to a consistency to coat a wooden spoon and not run when you pass your finger through the mixture. (See photos in post for example.) This should take between 20-25 minutes.
When done, remove the bowl from the sauce pan and add butter, one piece at a time, stirring until mixed into the lemon-egg mixture. Repeat with remaining butter 2-3 teaspoons at a time.
Add 1 Tablespoon lemon zest with the last piece of butter and stir until thoroughly combined.
Pour into a glass dish, cover and refrigerate until cooled, at least an hour.

Notes

Don't use a metal bowl for the double boiler. Metal can tend to leave a metallic taste in the curd. Opt for a heatproof glass, ceramic, or non-metal as the top part of your double boiler setup.

Don't boil the egg mixture, heat over medium to medium-low heat and stir constantly until it is done. It will thicken and stick to the back of a wooden spoon when it is done.

Use fresh lemons for the lemon juice and lemon zest. Bottled lemon juice, no matter the brand, doesn't have the same flavor and will not be as good.

Store curd in a glass container. Once cooled, cover tight and store up to 10 days in the fridge.

Prep Time: 15 minutes
Inactive Time: 1 hour
Cook Time: 20 minutes
Category: Dessert
Method: Cook
Cuisine: American

Nutrition

Serving Size: 2 Tablespoons
Calories: 125
Sugar: 12.7 g
Sodium: 4.6 mg
Fat: 7.7 g
Carbohydrates: 13.4 g
Protein: 1.3 g
Cholesterol: 95.9 mg