If your lemon curd is too thin after it has cooled, you can thicken it by adding a cornstarch slurry.
Thickening Lemon Curd After Cooling with Cornstarch
The most effective way to thicken lemon curd that is too thin after cooling is to use a cornstarch slurry. Here's how:
- Prepare the Slurry: Mix 1 tablespoon of cornstarch with 3 tablespoons of water. This creates a smooth slurry, preventing lumps when added to the curd.
- Gently Heat the Curd: Place the cooled lemon curd in a saucepan over low heat.
- Incorporate the Slurry: Slowly pour the cornstarch slurry into the curd, stirring constantly.
- Cook and Stir: Continue cooking and stirring the mixture gently until it begins to thicken. Be careful not to overcook, as this can affect the texture and flavor.
- Check Consistency: Remove the curd from the heat and allow it to cool slightly. The curd should thicken further as it cools. If it's still too thin, you can repeat the process with a small amount of additional slurry.
Important Notes:
- Reference: If your curd seems too thin after cooling (pourable like a sauce) then you can thicken it by adding in a cornstarch slurry (1 tbsp of cornstarch mixed with 3 tbsp water).28-Sept-2023
- Gentle Heat is Key: Avoid high heat, as it can cause the eggs in the curd to scramble.
- Small Increments: It's always best to add the cornstarch slurry in small increments to avoid over-thickening.
