Question 1

Why did my lemon curd turn out runny?

Accepted Answer

Usually that means it just needed a little more cooking time. Cook it for a minute or two longer next time, until it coats the back of a spoon.

Question 2

Why did my lemon curd turn out lumpy?

Accepted Answer

The heat may have been too high. Next time try a low to medium-low heat and constant whisking. If you still end up with some clumps, that’s okay. Just strain the lemon curd through a fine mesh strainer to remove any clumps.

Question 3

Can I make lemon curd without butter?

Accepted Answer

Short answer, not really. At least not our version. Traditional lemon curd is made with butter to thicken it and add a richer and more luxurious mouthfeel. Because of that, we consider butter to be a defining ingredient.

Question 4

Can I use bottled lemon juice?

Accepted Answer

Honestly, we don’t think you should. Fresh lemon juice gives the best flavor. Plus, bottled lemon juice is usually more concentrated so the lemon curd won’t taste right with it. We’d recommend avoiding bottle juice.

Question 5

How do I know when lemon curd is done?

Accepted Answer

You’ll feel the mixture start to thicken with your whisk and it’ll coat the back of a spoon.

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