You have a few options:
cook it again, adding a couple of extra eggs to the batch.
use a thermometer and cook it to 180F.
add the butter by putting the {warm} finished curd into a blender and, without shutting off the blender, mix in the butter until emulsified.
re-warm liquidy mixture over a double boiler and whisk until hot and whisk holds a "trail."
make another batch and, while it's still warm, whisk in the previous batch.
whisk the cream you are planning on folding it into a little stiffer than you think so the liquidy curd doesn't make it too runny.
Depending on what you're using the curd for, you could skip the "curd", call it a lemon sauce and pour it over your dessert or whatnot. Or you could lightly sweeten and whip some heavy cream and fold that into your curd to give it some body. I suppose it really depends what you're using the curd for. Sorry for the vague response, just trying to help.
I'm planning on folding it in to whipped cream for a trifle. I was afraid if I folded it in with it still being runny that it would liquefy the whipped cream.
I figured it out! I used pretty large lemons and doubled the recipe. It was too much lemon juice. I reheated it and whisked in 4 more egg yolks and it finally set and was delicious! This was also after reheating it 3 times so I think I didn't cook it long enough either. Tanks everyone!
Yikes! Sounds like it wasn't cooked enough. Was it somewhat thickened before chilling? Solidified butter sounds like it wasn't cooked or mixed well. Wish I knew the answer on how to salvage this....
I don't think I cooked it enough to begin with and I think it was also too cold when I whisked in the butter off the heat. I'm actually going to just try to cook it some more and see what happens. I'll let you know. Here's hoping.
6 Comments
cook it again, adding a couple of extra eggs to the batch.
use a thermometer and cook it to 180F.
add the butter by putting the {warm} finished curd into a blender and, without shutting off the blender, mix in the butter until emulsified.
re-warm liquidy mixture over a double boiler and whisk until hot and whisk holds a "trail."
make another batch and, while it's still warm, whisk in the previous batch.
whisk the cream you are planning on folding it into a little stiffer than you think so the liquidy curd doesn't make it too runny.