Leanne Tran advises that cooking lemon curd in a wide, shallow pot promotes faster and more even thickening, crucial for achieving that perfect silky texture.
The mixture should be stirred consistently while cooking to prevent burning, and using a rubber spatula is key for even mixing and ensuring a creamy result.
Once the curd bubbles and sizzles, it’s time to transfer it to a bowl and emulsify with cold butter, which helps thicken the curd as it cools.
The ideal lemon curd should have a creamy texture that holds its shape yet melts instantly in your mouth, enhancing its delightful flavor profile.
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