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Green lemon curd?

My lemon curd turned green. It tasted great and had the perfect consistency but as it was thickening it started to turn slightly green. Has this happened to anyone? Any thoughts on how to correct this?

asked by MaddyBelle about 4 years ago
6 answers 3708 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years 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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added about 4 years 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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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

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

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Diana B

Diana B is a trusted home cook.

added about 4 years ago

Cynthia = boulangere?

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

Yes, and yes.

0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added about 4 years ago

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

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