Lemon curdHey LPool,
I usually add 1/2 to 1 teaspon of cornstarch disolved in a little splash of cold water. It becomes thick as soon as it comes to temperature. If it is too thick, add a little more water before removing from the stove. Hope this helps out.
Please feel free to visit me at therealisticcook.com for other helpful tips and hints.
In the For-What-It's-Worth-Dept, here's a recipe that I know works, made by my favorite "lemon princess" Sometimes I even help her pick the lemons ....
Machrina’s Lemon Curd
"I got this recipe from Shirley Beaven, an English woman who was for many years part of the congregation at Church of the Resurrection in Pleasant Hill, CA. Shirley’s lemon curd was locally famous and much prized. It is best made with Meyer lemons (I think so, anyway - but any lemons can be used), and parishioners would bring Shirley their lemons, and she would make curd. This was always a top seller at the Christmas bazaar."
1 lb (about 2 cups) sugar
1/4 lb (1 stick) unsalted butter
juice and zest (finely grated rind) of 4 lemons (about a cup juice)
Melt together the sugar, butter, juice and grated rind in the top of a double saucepan over simmering water. Stir to mix. When all is melted, remove top pan and allow to cool. (I use a single saucepan and just watch it carefully- this stage is melting, not cooking.)
Beat the eggs lightly and strain into the pan of cooled lemon mixture. Return the pan to the stove and cook over low heat, stirring frequently, eventually almost continuously, until it reaches a thick, creamy consistency.
Pour into clean, warmed jars, and when cool, cover and store in the refrigerator. This can keep for months. Makes about 26 ounces.
Cafe Beaujolais Lemon Curd
Zest from five lemons
1 cup + 2Tb fresh lemon juice (works out to juice from 5 to 7 or so lemons)
1 1/2 cups sugar
1/2 tsp salt (assuming plain table salt)
6 whole eggs
12 egg yolks
1 cup + 2 Tbs unsalted butter cut into small pieces
Place peel, juice, sugar, salt, eggs, and egg yolks in the top of a double boiler. Mix with a whisk over med heat never letting the water touch the bottom of the top pot (unless you want scrambled curd!)
Whisk continuously for about fifteen minutes until thick. Add butter one piece at a time, thoroughly incorporating each piece. Whern all butter is incorprated, strain the mixture. It can be stored in the fridge or frozen.
Now, I've enjoyed the curd and eaten the tarts at the restaurant. Very, very tasty, IMO.
Perhaps this will help you in some way.
When I make lemon curd I always think it's not thick enough for pies but I find if I cook it longer than usual and put a jar of it in the fridge and use straight from the fridge
It also gives a shine to what it thickens. Plus, it has less of an impact on taste than cornstarch.
And if you want something a little different---try kudzu powder. (may be the only useful use for kudzu)
I use the following recipe courtesy of Punk Domestics, it is always thick and delicious....not to mention simple:
Preparation: 15 – 20 minutes
Ingredients (yield: one 300-350 ml jar):
juice from 3 lemons
zest from 1 lemon
12 – 15 tablespoons castor sugar (or 10 tablespoons sugar + 5 tablespoons cooking sweetener which is usually sweeter than sugar)
1 flat tablespoon cornstarch (or potato starch, but cornstarch gives a lighter result)
1 heaped tablespoon butter
Mix everything in a blender, apart from the butter.
Pour into a small pan, add the butter and warm at low heat, constantly stirring, until it thickens.
Taste and add more sugar if needed. Stir well until the sugar/the sweetener dissolves.
Put into a jar, close the lid and let it cool down.
Keep in the fridge for up to two weeks.