Lemon Curd Recipe (Egg-Free) - Recipes byLane & Grey Fare (2024)

FAQs

What is a good substitute for lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

This homemade lemon curd will last in your fridge for 1-2 weeks, but you can also freeze it! You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.

Make sure you don't let the curd come to a boil at any point, and don't stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.

To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened.

Lemon curd is a very intense and sour filling made of mostly lemons, sugar, egg yolks, and butter. It is perfect for desserts that require a strong acid component to offset sweetness. Like lemon meringue tarts! It's different from lemon filling, which you often find in lemon meringue pies.

Vitamin C content: Lemon juice is a good source of vitamin C, which is an antioxidant that helps protect cells from damage. Adding lemon juice to yogurt or curd can increase its vitamin C content, making it a more nutrient-dense food.

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Why does my lemon curd taste weird? ›

Not using enough yolks

Additionally, using too many whites can cause your lemon curd to taste egg and sulfurous, which many people find unappetizing. The sulfur in the whites can also lead to an unpleasant smell, which you certainly don't want. The smell is worse in older eggs, so try to use fresh ones if possible.

Prep The Lemons Correctly

Don't use a cheese grater to extract the lemon zest, as it will cause the pith to get discarded from the lemon. The pith has a bitter and unpleasant taste, which could cause a negative change in flavour in your lemon curd.

Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked.

Greek Yogurt: Greek yogurt is an excellent substitute for traditional curd, especially for those seeking a higher protein content. It is strained to remove excess whey, resulting in a thicker consistency and more concentrated nutrients.

If you live in a country where the term “curd” is not commonly used, you may recognize the same food, known as dahi in Hindi, by another name: yogurt. Wherever a recipe calls for curd, you can use plain, unflavored yogurt. If you do not have access to yogurt, then you can substitute sour cream.

Amazon.com : Tiptree Lemon Curd, 11 Ounce Jars (Pack of 6) : Jams And Preserves : Everything Else.

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.