To reheat lemon curd, gently heat it over low heat, whisking in a cornstarch slurry if needed to restore thickness.
Here's a more detailed breakdown:
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Gentle Heat is Key: Place the lemon curd in a heatproof bowl or saucepan. Heat it over very low heat, stirring constantly to prevent scorching. This can be done on the stovetop or in a double boiler. If using the stovetop, be extra vigilant as the curd can easily burn.
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Address Thinning (if necessary): Sometimes reheating lemon curd can cause it to thin out. This is usually due to the egg yolks separating slightly. If this happens, prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water.
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Incorporate Cornstarch Slurry (if needed): Slowly whisk the cornstarch slurry into the warm lemon curd. Continue whisking until the curd thickens. Be careful not to overcook it, as this can cause the eggs to scramble.
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Cool Properly: Remove the curd from the heat and immediately cover the surface with plastic wrap to prevent a skin from forming. Allow the curd to cool completely. As it cools, it will thicken further.
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Recipe Considerations: Note that recipes using a higher proportion of egg yolks may reheat with better texture.
Therefore, slow, gentle reheating with the potential addition of a cornstarch slurry is the best method to restore the texture of lemon curd.
