How Can I Make Thicker Lemon Curd?

published Nov 13, 2012
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Emma Christensen)

Q: I recently made my first tarte au citron using this recipe from The Guardian. It came out great, but the lemon curd filling wasn’t thick enough to properly hold its shape after cutting. To take this recipe from being utterly delicious to perfect I need your help. How can I thicken it?

Sent by Lena

Editor: Lemon curd won’t cut quite as smoothly as, say, a firmly-set custard or Jello, but it shouldn’t puddle out onto the plate after you remove a slice. To make it thicker and more sturdy, try either adding another egg yolk or removing one or two egg whites (using just the yolks).

Readers, do you have any other suggestions for making the perfect lemon curd?