If your lemon curd constantly turns out like scrambled eggs — instead of a velvety and soft spread — you might have some homework to do. If you can never get it quite thick enough — and its more of a lemon sauce — the same goes. Ideally, you should be able to lift a dollop of your lemon curd with a spoon and smear it on a pastry without it all dripping off. But dont fret if you have trouble getting it down. Once you know the right formula and cooking methods, all of the lousy lemon curd will be in the past.
Lemon curd is made from whole eggs, egg yolks, butter, sugar, lemon zest, and juice. However, some recipes only require egg yolks. This recipe is often described as something between a custard and pudding. Its consistency is closer to pudding, except it isnt usually made with cornstarch. Instead, the eggs help the mixture become firmer and transform into the perfect texture. You can use it in savory dishes, such as with pan-fried chicken and thyme, or as a filling in a gorgeous layered cake.
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.
Not using enough yolks
Not using enough yolks in your lemon curd can negatively impact the quality of the final product. First, although the lemon juice provides hints of yellow, the deep golden color comes from the yolks. So, when you use a recipe that only uses whole eggs, your lemon curd will appear much lighter, because of the large amount of whites. Additionally, using too many whites can cause your lemon curd to taste egg and sulfurous, which many people find unappetizing.
The sulfur in the whites can also lead to an unpleasant smell, which you certainly dont want. The smell is worse in older eggs, so try to use fresh ones if possible. The smell is also more noticeable when you overheat the eggs.
Above all, when you include too many whole eggs and an insufficient amount of yolks, the curd doesnt have that much-appreciated silky texture. This is because the yolks make the mixture creamy and rich, due to their high fat content. Try to use a recipe that calls for whole eggs, as well as added yolks, to have the ideal balance. Or, you can try a recipe that uses yolks exclusively.
Neglecting to stir it enough
Lemon curd will unevenly cook if you dont mix it enough. Even if you take the right steps — by assembling a bain-marie and constantly watching it — you cant let it cook without any agitation whatsoever. This is because the mixture contains so many eggs, so the bottom part of the curd that touches the bowl cooks faster than the rest.
This can lead to a gluey layer on the bottom thats hard to blend into the softer part of the curd — its similar to when you make something like cake batter or buttercream. These recipes also turn lumpy if you dont continuously scrape the sides of the bowl. However, lemon curd is even more fragile because it cooks into a rubbery or crusty rim on the sides. To avoid this, use a rubber spatula that has some flexibility — so it can get the curd in hard-to-reach places in the pot or bowl — and constantly stir the mixture to ensure the heat distributes evenly throughout.
If you dont cook the mixture long enough or let it get hot enough, it can be just as disastrous as overcooking it. Sadly, undercooked lemon curd stays soupy even after it fully cools. This means you wont be able to use it for its intended recipes, like cake topping.
Undercooked lemon curd is also a cause for concern if you dont use a cooking thermometer. If the eggs dont reach at least 160 degrees Fahrenheit, the United States Department of Agriculture states it isnt safe to eat. However, if you determine that your lemon curd has reached a safe temperature and still seems loose, its possible it just needs longer on the stovetop.
Observe your lemon curd to ensure it stays in the suggested temperature window, while you give it more time to cook. As a rule of thumb, the curd must be nappe-consistency before you remove it from the heat. “Nappe” is a French cooking term referring to when a sauce or spread can coat the back of a spoon without dripping off, and its your indication that the mixture will cool to the correct thickness. If you dip a spoon in the mixture and then run your finger on the spoon, the lines of the lemon curd should stay in place.
Lemon Curd
FAQ
Why does my curd taste like egg?
Why does my lemon curd taste weird?
Why do my lemon bars taste eggy?
Why does my lemon meringue pie taste eggy?
Does lemon curd taste like egg?
So, when you use a recipe that only uses whole eggs, your lemon curd will appear much lighter, because of the large amount of whites. Additionally, using too many whites can cause your lemon curd to taste egg and sulfurous, which many people find unappetizing.
How to make lemon curd?
1. Stovetop Lemon Curd In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Heat over medium heat until simmering. Then, turn the heat to low. Meanwhile, whisk the egg yolks in a medium-sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
What does lemon curd taste like?
Lemon curd should taste sweet, tart, and distinctly lemony. If it tastes at all like egg, it’s likely that you overcook the egg mixture. Be sure to use a heavy-bottomed saucepan, or a double boiler, to prevent this from happening again. If your lemon curd tastes eggy, try straining it through a fine mesh strainer to remove any lumps of cooked egg.
What if lemon curd is not tart enough?
If your lemon curd is lacking in flavor, try adding more lemon juice. Start with a tablespoon and taste the curd before adding more. If the curd is still not tart enough, cook it for a shorter period of time. Be careful not to overcook it, or the eggs will start to scramble and the texture will be ruined.