how to make lemon curd

Yes, you can freeze any homemade curd! Once your curd has cooled, simply place the airtight, freezer-safe container in the freezer. You can store lemon curd in the freezer for up to a year.

Yes, you can. The au bain-marie process ensures that the curd does not get hotter than 100 degrees Celsius (the boiling point of water). Fortunately, harmful bacteria are killed above 70 degrees Celsius.

The curd has not been cooked long enough and needs to be heated au bain-marie longer. How long this takes can vary depending on the heat source and the thickness of the bowl (I never use a thick bowl). Also remember that the curd will continue to thicken as it cools.

If your curd is still not the right thickness after more than half an hour au bain-marie heating? Then you can add half a beaten egg (maybe your eggs were on the small side) or add some gelatin to the mixture and let it cool.

These are pieces of coagulated egg white, and you shouldn’t find them in your curd. It’s best to strain your curd to get rid of the white bits.

To prevent this from happening next time, make sure the heat is not too high when you add the egg and immediately stir it well, preferably with a whisk. Once the egg is incorporated into the mixture, it will no longer set. If the heat is too high and you don’t stir the egg immediately, it may solidify.

You probably used the white part of the lemon peel when you grated it. When using lemon zest, you want to use only the yellow part of the zest because the white part is very bitter and will give your curd a bitter taste.