how long do you have to cook lemon curd for?
How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
Best Answer
Lemon curd is not cooked so much for a time—in general times are only guidelines to help cooks not yet familiar with a recipe do planning—as they are to a specific outcome.
The traditional test for lemon curd (and all custards, really) is the nappe, or coating the back of a spoon. If you dip a spoon into the curd, and then run your finger through it, the little "mound" or "ridge" of curd that builds up on either side should not immediately flow back into the path of your finger. The clear path should remain. This tells you the curd is thickened.
(Image credit: Baking Vintage)
A more modern method would be to take the temperature with a high quality instant read thermometer (the curd should be well stirred, so the temperature is a good representation). It should be approximately 180 F / 82 C when fully thickened.
The amount of time it takes to get to this stage depends on your volume and your heating method.
I have never heard of a lemon curd being supplemented with additional pectin (there may be some natural pectin from lemon zest already in the recipe); the thickening agent is the proteins in the eggs, which is why it is a custard variant.
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How do I know when lemon curd is cooked?
And you never want to let the curd come to a boil. You know your curd is done when you can run a finger across the back of your spoon and it holds a trail in the curd. It's okay if it's a little looser than you want it\u2014it will continue to thicken as it cools.Should you boil lemon curd?
There is a trick to making a smooth, silky lemon curd, a sort of custard that is used to fill tarts or cakes: heat the mixture to just the point when the eggs bind and thicken it, but don't let it boil, which will scramble the eggs into tough little lumps.What temperature should lemon curd be cooked to?
Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.Lemon Curd
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