Hi

My first attempt at TCB Lemon Curd failed.

All the ingredients were weighed and cooked according to TCB.

It turned out translucent; gel like instead of opague/creamy looking.

What did I do wrong????

It is supposed to be somewhat gel-like…I believe.  Not exactly creamy…and not opaque like a buttercream.  It think you did it right.

Jlllyn - how was the flavor?  what did it look like after chilling?

Here’s what it should look like. Bill is right, “It is supposed to be somewhat gel-like”. Hope this helps.

http://content.answers.com/main/content/wp/en/thumb/6/61/240px-Lemoncurd.jpg

Jillyn, just thought I’d add this to the thread as well. This is what Rose posted on the blog:

“just made another batch and made a noteworthy discovery: if you beat the butter into the eggs and sugar before adding the juice it protects the yolks from curdling at all so you get 0 residue! i’m so thrilled i had to report this right away to you curd lovers!”

I’m wondering if the words ‘translucent’ and ‘opaque’ are reversed in TCB.  I checked the P&PB;and the recipe is written exactly the same.  I have made Lemon Curd many, many times and I would say it definitely goes from opaque to translucent.  I agree with all the above, Jillyn, that yours is probably perfect.

This is timely - I am making lemon curd for the first time tonight!
Thanks Jillyn for your post.

jillyn, as long as it holds it’s shape a bit and is super tart/lemony then i would use it regardless. especially if you are adding to buttercream. no one will really know how it’s supposed to look

jen

I think I would describe Rose’s lemon curd as slightly translucent when you’re looking at a thin layer, and it becomes more opaque when stored en mass, like in a jar or bowl.  Like Jen said, if it tastes okay and isn’t soupy, it’s good.

Thanks everyone for the response.

Thank you Rozanne for the picture.  Mine looked more like a light coloured maple syrup although the texture is correct (thicker).  Yours looks perfect; beautiful yellow in colour.

Annie, I agree that the mixture started opague and went translucent.  I was stirring and waiting for it to turn into what you see in Rozanne’s picture, but it never happen. 

It tasted lemony.  Still got it in the fridge, will try to take picture tonight and post it.

Once again, thanks for your help.

I wanted to report back that my lemon curd (which I making to flavor the mousseline buttercream for 150 in the wedding/special occasion chapter of TCB along with limoncello) came out wonderfully tasty and thick and creamy. I added the butter before the lemon juice.
It was not really transclucent and never got up to the 196 degrees that Rose has on the sidebar as the temperature of the thickened curd (maybe 180-183?), but I could tell it was on the verge of being overcooked and pasty because of the Cooks Illustrated guidelines (thanks again for posting that!! ) so I took it off the heat and stirred in the zest and let it cool.
I really didn’t want to risk wasting 8 egg yolks by taking it further up in temp. It tastes wonderful - I will see how it looks after chilling when I get home tonight. It was quite thick so it should be okay.
I am very surprised I haven’t made my own lemon curd before. You do have to do a lot of stirring but as with coconut-pecan frosting (for German Chocolate cake) the end result is worth all the stirrring.

I also made another batch of the raspberry puree and sauce to mix with buttercream for the filling and it came out beautifully. Until I get that wonderful strainer attachment for the KitchenAid Rose loves so much, I have a hand method that works pretty well. I wear a latex glove and press the puree through the strainer in a circular motion with my knuckles. It works better than any spoon or implement could and keeps my hands from being stained. (I could do it with a food mill but it’s a pain to clean!)

I am off to bake all the layers tonight!

StartfromScratch - 10 July 2008 12:26 PM

I wear a latex glove and press the puree through the strainer in a circular motion with my knuckles. It works better than any spoon or implement could and keeps my hands from being stained.

What a great idea - I guess you don’t notice any latex flavor transfer?  I make the raspberry puree all the time - will definitely try this for the next batch.

StartfromScratch - 10 July 2008 12:26 PM

It was not really transclucent and never got up to the 196 degrees that Rose has on the sidebar as the temperature of the thickened curd (maybe 180-183?)

I’ve had the same results with temperature.  I make all my curds over a water bath and thought this was the reason but I’m pretty sure it’s cooked at that temp (182 degrees F).

I am posting a picture of the lemon curd I made.

And surprised…...the colour changed.  I took it out of the fridge and it actually looks creamy now.  I think it has got to do with the temperature.  It is totally different when it was still hot.

Your lemon curd looks perfect.

Patrincia ~ I have definitely not noticed any latex flavor, and I wash my hands in the gloves before starting. It works really well.