Follow these tips to make sure your lemon curd comes out smooth and creamy.
Best saucepan for cooking lemon curd.
Use a Stainless steel or enameled cast iron, I use my Staub 1.5 quart pan when making a small batch, or my Mauviel Jam Pan for larger amounts. Don’t use aluminum cookware, the acid in the lemon juice will react with the aluminum and impart a metallic flavor to your curd.
The reason to use unsalted butter is so you can control the amount of salt otherwise you can use a salted butter and omit the salt from the recipe. Also the cook time is only 10 minutes so stay with the curd and keep stirring it so it’s nice and smooth.
You can also substitute lime juice and zest for tasty Lime Curd.
Stir your curd often.
Stirring often and scraping the bottom sides of the saucepan with a wooden spoon will help prevent burning, and the stirring gives you a nice creamy curd .
Watch the cooking temperature.
Never let the curd boil! In about 10 minutes or less the curd will thicken and reach the right consistency.
How to tell if the lemon curd is done.
When the curd reaches 170 degrees Fahrenheit, right before it simmers, it’s done. The curd will continue to thicken as it cools. If your making a double batch the cook time will be longer.
Some ways to use lemon curd:
This time of year I use lemon curd in a variety of ways. There are so many ways to enjoy this seet, tangy and tart topping.
- A dollop on pancakes or waffles
- Use as a filling for cupcakes, or lemon cream pie
- Layered on top of a cheesecake
- Classic lemon bars
- Use in a lemon & berry trifle
- As a spread on homemade biscuits, or croissants
- Yummy stirred into yogurt
- As an ice cream topping
If you have any tips to share, please let me know in the comments section!