Green lemon curd?

Cynthia is a trusted source on Bread/Baking.

added 5 months ago

In what kind of pot did you make it? If not stainless steel, you've experienced a reaction between the metal and the acid in the lemon juice. In addition to producing an off color, the reaction can potentially be toxic. And yes, this happened to me the first time I ever made lemon curd . . . in an aluminum pot.

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darksideofthespoon added 5 months ago

I agree with boulangere, I have made lemon curd thousands of times and the one instance it turned green was with an aluminum pot. I threw it out, which was depressing considering I had just juiced and zested 24 lemons. :(

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Cynthia is a trusted source on Bread/Baking.

added 5 months ago

...just in case you hadn't already gotten the point!

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Diana B added 5 months ago

Cynthia = boulangere?

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Cynthia is a trusted source on Bread/Baking.

added 5 months ago

Yes, and yes.

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Diana B added 5 months ago

And shouldn't she be "a" trusted source rather than "an" trusted source?

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