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

FAQs

What happens if you cook lemon curd too long? ›

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.

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.

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 color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.

Instructions: Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C).

When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs. This reaction causes the metal to oxidize and release ions, and when these ions mix with the lemon curd, it results in a greenish tint to the mixture.

Gently heat the curdled mixture over low to medium heat in a saucepan. Keep stirring continuously to avoid further curdling and to help the ingredients re-emulsify.

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

Does lemon curd taste eggy? Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. 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.

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.

How to know if curd is set? ›

If the milk is a little hot, the curd will not be thick, is a bit runny with some whey in it. With cold milk, it will not set properly. Right Temperature: The milk must be just warm. Check by dipping your little finger in it.

The most common reason why your homemade lemon curd split is cooking the curd on too high temperature. Because lemon curd is an egg yolk based "sauce," it requires gently cooking so that the egg doesn't become scrambled.

The RGB values for True Value Lemon Curd are 252, 227, 167 and the HEX code is #FCE3A7. The LRV for True Value Lemon Curd is 78.48. The LRV stands for Light Reflectance Value and measures the percentage of light that a color reflects. Learn more about Light Reflectance Values and using RGB and Hex codes for paint.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

I don't recommend reheating it but you can let it thaw in your fridge overnight if frozen and then it will be the right consistency for use. If you'd like it less chilled, you can let it sit out at room temperature for 15 minutes before spreading it on toast or whatever you like.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.