QUESTION: Why didn't my Meyer Lemon Curd thicken more?

L

luisa_calif

Well-known member
I used the same recipe as last year. Cooked to recommended 160 F. (Okay maybe it was my Instant-read thermometer. )It thickened up slightly upon cooling, but did not set up.

Recipe:

6 eggs, 1 cube butter, 2/3 cup juice, 1.5 c sugar, 2.5 Tbs zest.

Cook over simmering water for 10-12 minutes, add butter & zest, cool.

 
I don't use a thermometer, but do it by sight. I stop when the curd(more)

coats the spoon....it's a judgement call.
I also pour through a sieve to catch any little bits of cooked egg whites....

 
Luisa, have you calibrated your thermometer? Put it in a glass of crushed ice and water and see

if it's 32*. If it's the pocket type they can get way off.

 
Did you cook per stated time ONLY or did you test to see if the curd was thick?

I am guessing that if you only used the thermometer, your curd did not get thick enough.

Sometimes you must cook longer/shorter to get to the needed temp. The thickness test is when you can dip a spoon in the curd and then remove it and draw your finger through the curd on the back of the spoon and your finger will leave a clean line, instead of the curd running back in to the finger-streak.

Have you calibrated your instant-read thermometer lately in boiling water? Try sticking in boiling water; as you know the temp should read 212º(at sea level); if it is off more than a degree or two, it can make a difference in your curd.

If you use the test to determine if your curd is ready, check early and check regularly because if you get too hot, you get little bits of scrambled egg in your curd. ALSO if your curd tests done, take it immediately off the heat, cool it down rapidly and DO NOT use a super-heavy pan to cook/double-boil it in because it will continue to cook somewhat on its own retained heat.

 
Also, cook over a lower simmer rather than high because. . .

it gives you a bigger window for success, especially if you are using the spoon test.

 
Thanks everyone! I'll check my thermometer. I have lots of lemons so I can do this again w/ mods >>

suggested.

 
Use it like creme anglese (sp?) over ice cream, cheese cake,. . .

vanilla pudding, blueberry pie, pound cake, strawberries, spread on shortbread cookies, eat by the spoon?

 
And if you have ever made that fluffy tapioca pudding that is on the Instant Tapioca. . .

on the back of the Minute Brand Instant Tapioca boxes, this runny lemon curd would be great on it!

 
Here's a link to Meyer Lemon Curd that I posted in '06. It is foolproof. Luisa,

one of the differences between yours and mine is the amount of eggs and egg yolks. I have never had a problem with the directions "the spoon leaving a distinct path in the curd". It may take longer than 8 minutes, but the path test works for me.

 
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