Egg yolks add creaminess and a distinct golden color to the curd. Adding enough yolks will make sure your curd is not too runny.
There are always preservatives and additives in store-bought juices. So, keep it natural by juicing your own lemons at home.
Use a microplane zester instead of a cheese grater for zesting the lemons. This will ensure you don't cut the pith while zesting.
Make sure you don't cross 170 degrees Fahrenheit while cooking, and don't let the curd reach a point where it starts boiling.
Crafting the perfect homemade lemon curd is easy with pantry basics—eggs, sugar, lemon, and butter. This sweet, creamy, and tart spread enhances toast, fills cakes, and tops scones. To master it, avoid common mistakes for flawless lemon curd every time.
Put the lemons in a microwave for 10–20 seconds. This causes the lemons to get soft and helps in obtaining more juice.
Make sure you stir the curd enough so that the eggs don't cook quickly at the bottom and create a gluey curd that doesn't mix well with the rest of the curd.
Make sure you strain the curd to get rid of the lemon zest and extra pieces of eggs. This will ensure a smoother and silkier lemon curd.