If your store-bought lemon curd is too thin to use in your cake, the most effective solution is to use a cornstarch slurry.
Thickening Lemon Curd with Cornstarch
Here's a simple method to thicken your lemon curd:
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Prepare the Cornstarch Slurry: Combine 1 tablespoon of cornstarch with 3 tablespoons of water. Mix until smooth, ensuring no lumps remain.
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Incorporate and Heat: Gently stir the cornstarch slurry into the thin lemon curd.
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Cook and Stir: Heat the mixture over low heat, stirring continuously. This is crucial to prevent scorching and ensure even thickening.
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Observe and Adjust: Continue stirring until the curd thickens to your desired consistency. Be patient; it may take a few minutes. Remember that the curd will thicken further as it cools.
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Cool and Use: Remove from heat and allow the lemon curd to cool completely before using it in your cake. This cooling period will allow the curd to reach its final, thicker consistency.
According to information dated September 28, 2023, a cornstarch slurry (1 tbsp of cornstarch mixed with 3 tbsp water) can be mixed in with thin lemon curd and heated while stirring to thicken it.
