I had only ever heard of lemon curd on a double boiler, and that is how I always made it. Yesterday I came across a recipe for lemon curd in the microwave - I was intrigued as I had never seen this so I tried it, however it was different from how you describe it. You have to cook it in bursts of 45 seconds and whisk vigourously in between until it coats the back of a spoon, and then you should let it cool to thicken up. The result is a beautiful thick curd that is way easier to make than the double boiler method and I will never go back!
Agreed on method but just one question - the lemons used also influence final result. Did you use Meyer or standard grocery fare? Sometimes I over-squeeze and get lemon oil into the mix, making it bitter. Any suggestions, other than don't over squeeze? I use the handheld kind.
honestly i don’t know how people can eat lemon curd that’s so metallic, i’ve been making it for years and i can almost taste the bloody taste that i’m sure these lemon curds have, my go to method is of course double boiler but with a glass bowl and silicone coated whisk
I got rid of my double boiler when we got an induction cooktop, so I’m happy to hear the stovetop method without it worked just as well.
I had only ever heard of lemon curd on a double boiler, and that is how I always made it. Yesterday I came across a recipe for lemon curd in the microwave - I was intrigued as I had never seen this so I tried it, however it was different from how you describe it. You have to cook it in bursts of 45 seconds and whisk vigourously in between until it coats the back of a spoon, and then you should let it cool to thicken up. The result is a beautiful thick curd that is way easier to make than the double boiler method and I will never go back!
Double boiler is the best for me. Going to make a lemon cake for church Wednesday.
Agreed on method but just one question - the lemons used also influence final result. Did you use Meyer or standard grocery fare? Sometimes I over-squeeze and get lemon oil into the mix, making it bitter. Any suggestions, other than don't over squeeze? I use the handheld kind.
Sous vide option so you can get precise temperature control?
honestly i don’t know how people can eat lemon curd that’s so metallic, i’ve been making it for years and i can almost taste the bloody taste that i’m sure these lemon curds have, my go to method is of course double boiler but with a glass bowl and silicone coated whisk
I keep getting a metallic taste even using all plastic or glass utensils and pots. How can I fix this? I'm so aggravated with it.
Stove top, whisking so that I don't scorch it!
timestamp please?