I made some lemon curd last week, using my mother in law's old recipe. It was lovely, so I decided to branch out a bit and try making orange curd and lime curd.
I made orange curd yesterday but despite having it in the double pan for for 40 minutes, it didn't thicken. I tried putting some cornflour in, but even that didn't help.
I put in into jars in the hopes that it would thicken itself once it had cooled, but it didn't. It's still very runny - almost liquid still.
Can this be fixed retrospectively? Or can anyone suggest what I did wrong? The lemon curd recipe used 3 large lemons. I used two oranges.
I've also bought some limes, but I'm wary about trying it in case that goes wrong too.
This is the lemon curd recipe, for reference
175g / 6oz butter
340g / ¾ lb sugar
3 or 4 lemons – use your judgement. If they are a good size and juicy, 3 will be fine, if not, use 4)
Zest the lemons and squeeze the juice.
Using a double boiler pan, or a bowl over a pan of boiling water, melt the butter, add the sugar, zest and lemon juice and stir until the sugar is fully dissolved.
Beat the eggs well and add to the pan whilst stirring. Continue to stir until thick. Continue stirring until it does not seem to be going to get any thicker. You will get used to the method – it really lets you know when it is ready. This takes at least 30 minutes – be patient!
Pour into warm jars and allow to cool, then cover with jam pot covers.
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