Dessert

Made thanksgiving dinner this weekend for someone. Did this dessert. Honey ice cream, cornmeal crumble, lemon curd, pastry, candied thyme and carbonate blackberries. Was pretty good.

My question is does anyone know why my curd was so pale??dod 1/2 recipe from chef steps, just was really pale. I degassed a number of times in a chamber sealer also. Over blended?

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Comments

wolfiegirl

Call me crazy but the curd has about the right color to me.

lockgavin

You are crazy. Hehe.

Maybe my idea of vibrant yellow curd is not realistic?

wolfiegirl

Come to think of it, I might not be exactly normal (whatever that is....)

All the ingredients are yellow except for the sugar. Egg yolks, lemon juice and zest and butter, all of which have their own varying degrees of yellowness so the your curd may be a tad more pale because of that.

Here's a snap of some I made last week (cooked stove top...no sv).

Hard to tell...mine might be a tad more bright....whaddaya think?

fisher23

+1, looks like what most lemon curd looks like.

Sarah_156925

The paleness comes from air. Most likely it's been whisked too much. I always use a wooden spoon with my curd instead of a whisk in order to avoid the the airation of the yolks.

lockgavin

Yeah that's what I have in mind in terms of colour. Def more yellow. This was first time making sv and blending after cook. I figured by degassing a half dozen times in vac sealer it would be more vibrant. Which speaks to what Sarah said(stove top vs sv though).