We Made Lemon Curd 8 Different Ways - Here Are the Winners AND Disasters | Showdowns | The Kitchn

There’s something about the sweet-tart richness of lemon curd that grabs your heart. But what's the best way to make lemon curd? Casey Barber tested out 8 different methods and techniques to make lemon curd from scratch because if there’s a better way to make one of my favorite lemon desserts, we'd love to know about it.
Get more details: bit.ly/3Cq9oER
#thekitchn #showdowns #lemoncurd #lemoncurdrecipe #lemondesserts #dessertsrecipe
CHAPTERS
00:00 - Intro
0:38 - Blender
1:38 - Microwave
2:13 - Double Boiler
2:50 - Stovetop, directly on Burner
3:26 - Stovetop, Blend first, then Burner
4:26 - Slow Cooker, no water bath
5:16 - Slow Cooker, with water bath
6:02 - Instant Pot
6:37 - The Results
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[@lorraineedmond5921]

I got rid of my double boiler when we got an induction cooktop, so I’m happy to hear the stovetop method without it worked just as well.

[@oxfordkomma]

I had only ever heard of lemon curd on a double boiler, and that is how I always made it. Yesterday I came across a recipe for lemon curd in the microwave - I was intrigued as I had never seen this so I tried it, however it was different from how you describe it. You have to cook it in bursts of 45 seconds and whisk vigourously in between until it coats the back of a spoon, and then you should let it cool to thicken up. The result is a beautiful thick curd that is way easier to make than the double boiler method and I will never go back!

[@rachelmandoka7423]

Double boiler is the best for me. Going to make a lemon cake for church Wednesday.

[@anarchy6304]

honestly i don’t know how people can eat lemon curd that’s so metallic, i’ve been making it for years and i can almost taste the bloody taste that i’m sure these lemon curds have, my go to method is of course double boiler but with a glass bowl and silicone coated whisk

[@LauraC369]

Agreed on method but just one question - the lemons used also influence final result. Did you use Meyer or standard grocery fare? Sometimes I over-squeeze and get lemon oil into the mix, making it bitter. Any suggestions, other than don't over squeeze? I use the handheld kind.

[@Trahloc]

Sous vide option so you can get precise temperature control?

[@darlenesudderth2623]

I keep getting a metallic taste even using all plastic or glass utensils and pots. How can I fix this? I'm so aggravated with it.

[@travelace6]

Stove top, whisking so that I don't scorch it!

[@eddyed8135]

timestamp please?