I made a new recipe for lemon curd last night. While the texture was perfect and light, the lemon flavor isn't very strong. Can I stir in some additional lemon juice? Or do I need to cook it all again?
Maybe add in zest of 1 or 2 lemons, let it sit overnight and press it through a sieve if you can?
Pegeen is a trusted home cook.
Agree with CrepesofWrath... add more lemon zest and let it sit overnight. If still not lemony enough, add a tablespoon fresh lemon juice and press through a sieve.
If zest doesn't produce the flavor you want add a couple drops of "pure lemon oil".
Ore maybe add some citric acid (extracted from the lemon)
June is a trusted source on General Cooking.
Did you add (at least) a pinch of salt? I often find that's all that's needed to elevate the flavor of almost anything - especially sweets. Go easy!
Please enter a valid email address.
Well played. You deserve a cookie.
How to take the often-mocked gelatin dessert to delicious new levels
Let's Revitalize Jello
12 Ways to Top Off Grilled Oysters
Ending Soon: Cookware Sale!
The DNA Test for Food Sensitivity
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)