Can I reheat lemon curd to thicken it?
Hi. I'm making a recipe for cranberry-orange and lemon tart. It calls for both curds to be cooked to 170 F. The lemon curd was very thick and seemed to be curdling, so I pulled it at 160 F. However, now that it's been sieved and refrigerated, it's more liquidy than the cranberry curd. Should I try to reheat it to thicken it before it cooks in the tart?
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