Can I reheat lemon curd to thicken it?

Question

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?

dcandrea · Answer

Thanks so much! Really appreciate your quick advice. It seems to have worked. I resieved the curd afterward just to be safe, but it was still super-smooth. Fingers crossed for the tart bake...

Lori T. · Answer

Yes, you can.  Reheat it over medium heat, while stirring or whisking like a mad person, until it gets to that magic 170F.  Grit your teeth, gird your loins, and stick the course until you hit that magic number.    IF it still isn't thick to your liking, then and only then can you resort to a cornstarch slurry as a last attempt to finish the job.  I suggest 1 teaspoon or so of cornstarch to 1 tablespoon of water, added in while you whisk quickly.

Can I reheat lemon curd to thicken it?

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