Go to the Recipe: Lemon Curd
Or use an immersion blender. Put in at the correct angle and you won’t have bubbles.
1% of the total weight is plenty.
Update-2g knox gelatin is great for the pancake curd application (full recipe). Use 1/2 recipe for the family.
Hi everyone. Just joined recently. Has anyone used this recipe in a meringue pie? If so, did you use gelatine? Can it be baked afterwards to set the meringue?
Hi, what is a low temp in the oven? 140 degrees C?
Thank you!
You can skip gelatin for sure. Cast while hot for curd to set. Or once chilled you can cast and set it in a low temp oven for 10 minutes. Replace with any citrus.
if I skip gelatin all together is that okay? what consistency do I get? any flavor discrepancy? I wanted to do this with key limes....are the measurements the same? Thanks so much! I am asking you because you replaced lemons with limes so perhaps you may know! Thanks!
The cool thing is that gelatin is the same weight in powder or by sheet. The difference with gelatin is its bloom strength. Bloom is how its gel strength is measured. Use a 230-250 bloom gelatin at the same weight as a 140 bloom strength and the difference will be night and day. The higher bloom strength will be very firm compared to the softer set lower bloom strength. The recipe above calls for 180 bloom strength which is Gold leaf gelatin. Knox powder gelatin is higher bloom of 225. So reducing the weight is key here. Reduce to 9-10 g gelatin.
@Matthew Woolen What would be the conversion to powdered gelatin for this recipe? Looking to make this as a topper for pancakes w/ some blueberry compote. Thanks in advance!
Can you please supply a peach curd recipe for a tart? Specifically, like McCrady’s in Charleston had. It remained golden yellow and was perfect texture.
Not sure why, but I have been following this recipe to a T and the curd is coming out too firm, not creamy like before. Any trouble shooting suggestions?
I would like to do lemon curd as pie topped with whipped cream, For a typical Pyrex pie dish will this amount be enough or how much would need to go up if needed thanks.
If you decide to do this you will need to cover it and use a water bath. Not recommended. You will need to stir it or blend it at some point. The sous-vide method is hands free cooking. If you wish to set the cooked curd into a tart then baking at a low temperature will set the curd in the shell.
Could this be baked instead? Like a custard?
When I made this it had a bit of a metallic aftertaste. Maybe I was thinking the acid was metallic?
Ditto this, i made an orange one with Gelatin, and one without... i recommend half the citric as well or rather (to-taste)... my plan is to whip up the gelatin containing one into a sortof mouse/blend with some whipping creame tc i also recommend mixing this together before putting into the bag (if it says to do so i missed that)
Same time
The flavor is fantastic, but the gelatin recommendation should maybe be cut by half. It’s a sturdy block of curd when chilled. An immersion blender solves this if it needs pouring, but it goes back to that consistency once it chills down again
Hello Marco, For less of that "hint" you could reduce the salt. Also use all of the zest from the 4 lemons instead of just the 10 grams. Remember the egg is crucial to making a curd, and overcooking may add to any extra egg flavor.
Everything went as described in the recipe.
But stilly an "hint" of eggy taste.
Any clue to remove it?
Thanks!
Turned out great with one exception. I added 13g of 170 bloom gelatin (silver sheets, about 3 sheets), to use it for a pie filling. Once set it was too stiff, holds almost like jello.
Will be Great with Kale Banana Smoothie !! https://mygreencookbook.com/kale-banana-smoothie/
Yaaammmyy!! I want to try!
Floating, solid egg yolks in your bag shouldn't be the problem – did you let a bit of the egg white stick to the yolks? That might explain the eggy taste.
Probably because of the color of the egg yolks and/or lemons.
The lemon cord recipe works fantastically well with lime as well – just add a bit of green food coloring so the egg yolks don't dull down the color so much and reduce the amount of citric acid (although here in Europe with our extremely tart lemons that is advisable with those as well)…
In my experience, the only 'problematic' kind of lump is one from the gelatin, which can be reliably avoided by properly mixing the dry ingredients.
Yes, there is: simply use more gelatin or some with higher bloom.
Is there any way to make it thicker? Trying to use as a cake filling!
@Aaron Hughson That the gelatin is optional
Hi,
Is the recipe stating that gelatin is optional or that sheets of gelatin are optional?
Awesome recipe. Like some of the others said best lemon curd we've had. Very tart, citric acid really takes it up a notch.
One thing on the suggestion to remove bubbles in the chamber sealer: I filled two pint mason jars with 12oz each of the (still warm) curd and put into chamber vac per the recipe's suggestion. I put lids on finger tight then attempted to seal in my chamber vac. I ended up with about 1/3 of the curd on the roof of the sealer and otherwise on the insides of it. Does anybody know what I did wrong? Seal once cool I assume?
you're not supposed to remove the zest before blending. watch the video and read the steps. it doesn't matter if the eggs clump up, you're going to be blending them afterwards anyway.
Yeah, you should be breaking up the yolks a bit at least first, after which it will mix in more nicely during the cook. I noticed this as well, but luckily I noticed it only 5 minutes into the bath, and I just used my fingers to smush the bag of stuff around. Turned out fine!
I made this without whisking the yolks with the other ingredients and they formed solid lumps that made it impossible to remove the zest before blending.
150g of juice and 10g of zest. It's not in the list of ingredients, but they do mention it farther down in the instructions.
Would be nicer to have the amount of lemon juice in g/oz as lemon juice quantity vary a lot across the globe. Thanks!
No Chamber sealer? Got a Food Saver? put your liquid in a quart jar. use the attachment for canning jars. Viola, chamber sealed out the bubbles.
Holle
This is a great recipe and inspiration to experiment with other flavors. I put my twist on it with this pumpkin custard recipe. https://www.chefsteps.com/activities/pumpkin-custard
I would love to see your recipe
Just did it yesterday but i made half of the quantity with limes instead of lemons. The taste is just perfect, Chefsteps has it when it comes to this. One small regret i added gelatin but right now i feel it was too much, could be difficult to get it out of the bag. We'll see ! Thank's Chefsteps !
how long is the cooking time sous vide if I do only half the amount? Still 1 hour at 75 degrees? Or less?
Amazing lemon curd. I don't know why my curd was a lot paler in color than pictured on this site...I thought it looked like tofu haha..so I'd appreciate some feedback...but it still turned out a beautiful masterpiece. Thank you!
Hey all, does anyone have any ideas as to how this would do as a foam in a whipping siphon?
Followed the recipe to the letter but the taste is on the eggy side. Also there were egg yolks ( 3 out of 6 (120g) ) floating around in the bag at the end of time in water bath. Did i assume wrong and was i suppose to mix up the ingredients in the bag before dropping it in? I did blend and then set in water bath at the end.
Fantastic recipe! I substituted clementines for lemons, and doubled the amount of citric acid and it turned out amazing.
For everyone fretting over getting the bubbles out: just don't put them in in the first place. Use an immersion blender instead of a traditional blender. Worked a charm for me.
I've made this lemon curd a few times. It's great on pastries like scones, or in something like braided lemon bread. I just made passion fruit curd with Perfect Puree passion fruit concentrate following the recipe above, omitting the lemon and zest. It is sweet and tart and thick without gelatin. I degassed it with my chamber sealer. The flavor and texture is amazing.
Now that I have a vacuum chamber sealer I will change my answer. You shouldn't have any liquid coming out of the bag. That's the advantage of a chamber sealer. Just try less time. Ingredients should be cool to start.
Good to know, thanks!
See if there is a wet setting (vs. dry). Also, may be tough in a vacuum chamber sealer as with the standard type sealer you can have the bag hang down.
This is awesome - far and away the best lemon curd I've tasted. Citric acid is difficult to come by in Singapore so I added a bit extra lemon juice (about 20 grams more). Its full of lemony goodness and will taste amazing on my pavlova!
Love this recipe, but I admit there is something satisfying about beating a lemon curd in a pan directly over a high heat burner. Takes a bit of finesse to keep it from curdling, but is so fast, delicious, and easy. About five years ago I canned about 40 pints of lemon curd as gifts -- exceedingly popular. I kept some to the side, testing them every three months to see when/if they went bad. Ideal flavor lasted for about a year and I sent the last jar in for testing after three years and it came back fine.
How long do you think this would keep? Would it freeze well - actually, would it defrost well?
I just got a chamber vacuum machine, tried this recipe, but a lot of liquid came out of the bag. Is there a specific setting I should be using?
