What's in an éclair?
The filling in this recipe combines whipped cream and pudding for a rich texture. You can fill the Lees meer
What is the mistake for lemon curd?
Gerrit Broeckx
2025-11-11 16:04:49
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Lemon curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked in the mixture. Yes, overcooked lemon curd will become lumpy instead of smooth. If your lemon curd hasn’t thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it’s a large batch.
Megan van de Wal
2025-10-29 15:45:00
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De fout bij de bereiding van lemon curd is het niet goed mengen van de boter en suiker, waardoor klonters ontstaan. Het goed mengen van de boter en suiker voorkomt dat er klonters ontstaan. Door de boter en suiker te mengen, lost de suiker op in de boter, waardoor de curd een gladde textuur krijgt. Als je eieren toevoegt aan een kom met gescheiden suiker, kunnen de dooiers "verbranden" door de reactie met de korrels, waardoor ongewenste klonters ontstaan. Door de boter en suiker te kloppen totdat ze licht en glad zijn, kunt u een gladde lemon curd maken.
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How do you make Mary Berry lemon curd?
To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until Lees meer
Isabelle van de Berg
2025-10-29 15:25:49
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Lemon curd is a versatile yet easy spread that you can make with 4–5 ingredients.
But despite it being very easy, there are some common mistakes that you should avoid to make the perfect lemon curd every time.
Use Sufficient Egg Yolks
Adding more yolks will result in a thicker and richer lemon curd.
Prep The Lemons Correctly
Avoid Juicing The Lemons Straightaway
Avoid Over-cooking The Curd
Stir In Continuously
This may not look like a big deal, but stirring continuously enhances the texture of the lemon curd a lot.
If you want your curd to be as smooth as possible, then keep stirring it because it contains eggs, which means the bottom portion of the curd cooks quickly.
Your lemon curd could get chunky and grainy if you let it overcook.
One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling.
The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.
Especially when you are using a double boiler, the chances of overcooking the lemon curd are quite high, so be careful to get the best results.