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Lemon Curd

dixie_'s picture

Lemon Curd (post #61962)

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Tried to make lemon curd and it came out with a distinctive "off" taste, almost "tinny". Since I have never made before, don't remember eating it, I'M not sure what it is supposed to taste like. I know this is not it. I used a Le Creuset saucepan. Could the acid in lemons have reacted with pan to produce the awful taste?

Chiffonade_'s picture

(post #61962, reply #1 of 4)

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It is not likely that your curd reacted to the le creuset pan because they are enamel coated. Had you said you used a Wagner Ware cast iron pan, I would wholeheartedly agree that the curd reacted with the iron.

I remember having lemon curd and having it taste rather "eggy". I know it is made up of lots of egg yolks but I couldn't help thinking it was not supposed to taste like poached egg yolks with a tinge of lemon.

Perhaps the tinny flavor can be attributed to a less than fresh lemon or not enough sugar. You might try another recipe from another cookbook author. It may be just a subjective thing.

Last night, I made rice and used some of the tomato juice out of a can of tomatoes for the liquid to cook it with. It tasted like I had eaten the CAN!! I dumped the whole batch of rice, right down the garbage disposal. My guy said it tasted and smelled fine but I could not get past the metallic taste. Perhaps I ate something that didn't agree with the tomato? Not a clue.

Good luck and I'd be interested to know how it turns out if you try another recipe.

dixie_'s picture

(post #61962, reply #2 of 4)

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Chiffonade, Thanks. my pan looks enamel coated on outside, but inside looks like silverstone. "Cousances" is imprinted on pan (if that means anything to you) and since I only have the one pan I inherited, I am not familiar with them.

The recipe I used came from "In Julia's Kitchen with master Chefs" and is from Johanne Killeen, only uses 2 whole eggs and 2 yolks. I would have been happier with 'poached egg yolks with tinge of lemon' rather than the very tart tin can taste.

I am going to try different recipe. Maybe I just don't like it. Will let you know.

MEAN_CHEF's picture

(post #61962, reply #3 of 4)

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Try this one:
4 yolks, 2/3 cup sugar, 3 oz. lemon juice, 1/4 cup unsalted butter and a pinch of salt. Stir in a tsp or two of grated lemon zest at the end. Makes about 1 cup. I assume that you know the technique.

Cleaver's picture

(post #61962, reply #4 of 4)

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I have a question about lemon curd too. I followed the technique in one of the past F.C., and my curd was runny. So, I tried it again, and cooked it longer. Same problem. What's up with that? Is home made curd supposed to be as thick as I think it ought to be? (which would only be thick enough to form a "blob" instead of a puddle)
Cleaver