I’ve had to dump 2 recipes for lemon curd so far…maybe you all can help.

I know the saucepan needs to be noncorrodible (which I am thinking means any metal/stainless steel saucepan).  But I am having trouble finding any saucepan that is non-metal.  Vision pans are all I know of, and they are hard to find.

I even tried doing a make-shift double boiler situation in which I used a pyrex glass bowl on top of my stainless steel pot (simmering), and the lemon curd still came out tasting like metal.

I am wondering if any of you have ever had this problem and what you use to make your lemon curd.  I’m sure there is a simple explanation, but I have been unable to find it so far.

Thanks for any help!

I’m sorry…the title is incorrect on this post—it should be “if not metal?”

I use a Pyrex glass double boiler set (ie glass top and bottom) and stir with a plastic or silicone spoon. Never had any problems with metallic taste. If it’s not the stirrer then can’t think what else it may be, unless the lemon juice has interacted with something metallic.

I always just use a stainless steel pan, and I have never had this problem with any type of curd.  If you made it in a pyrex bowl, and it still tasted metallic even though it had no contact with the metal, then there must be some other explanation—like what you used to stir the curd, juice the lemons, or perhaps a problem with the ingredients themselves.

Ok.  I’m wondering if it is the strainer.  It is made of metal.  But I thought I was tasting it even before I strained….?

I use a wooden spoon.  I will look into Pyrex glass double boiler set and look for another strainer.

Thanks for your input.

I use an enameled metal pan, it has speckles like the enameled roasting pans. 

Hmmmm.  Could you be tasting some bitterness from the lemon zest?

MrsM

Thanks, MrsM.  I don’t even put the lemon zest in b/c I like it so smooth.  What kind of strainer do you all use?  That is what I am wondering now.  Mine is a wire mesh stainer.

I confess that I don’t strain my curd.  The recipe I use calls for only egg yolks, and I meticulously pick off all the chalazae (sp) before they are added.  And I don’t use the zest either, because I too like mine smooth. 

MrsM

If I strain, which isn’t always, it’s a stainless steel wire mesh with which I’ve had no problems.

I use an old heavy-bottomed RevereWare stainless steel pot. I haven’t done this often, though. I should get a good non-stick pot for doing this and other sugar things, but so far I haven’t. (Wanders off muttering about people who use metal tools in non-stick pans ....)

I thought non-stick would be under the same category as metal/stainless steel.

Non reactive means NOT unlined Aluminum or unlined Copper (and I believe sometimes unlined Iron).  Acids will react with these metals, which will result in an undesirable chemical reaction with your food (ex: lemon curd will turn a greenish tint and taste of metal). 

Stainless steel over aluminum, coated iron, tinned copper, ceramic, and glass are all of non-reactive.

I like my curd smooth too, but I also enjoy adding the zest because it enhances the flavor so much.  What I do is grind my zest and sugar together in a food processor until the sugar is tinted the color of the zest and you can no longer see any bits of zest remaining.  Then proceed with the recipe as usual.  I hope you guys will give it a try.

That same technique also makes wonderful lemon ice cream Patrincia!

Thanks for clearing up about the non-reactive pots.  I knew I had never had a problem with curb and stainless steel.  Maybe the strainer was aluminum?

Hi Cathy - no need to get a special pyrex double boiler set… just place a glass or stainless steel bowl on top of a pot filled with an inch or so of barely simmering water - it works like a charm!

Hi Matthew - Thanks, I’ll have to remember that ice cream trick - sounds wonderful!

Cathy - just re-read your post… are you using freshly squeezed lemon juice?  Sometimes the frozen or bottled stuff can have a slightly “off” flavor.