How can I make the curd in my Lemon pie set more firmly?

Question

Made my first Lemon Meringue pie, it is delicious but not set firmly.

Miss_Karen · Answer

Good to know about the 170°F. Temp!.I make a lemon curd Babka- and a firmer curd will certainly be VERY helpful! Thanks. 🙂

BJ · Answer

Thank you Emmie, I think I probably didn't cook long enough thinking if I cooked it too much I would ruin it.

BJ · Answer

Thank you for your reply, I will try cooking a little longer.

Happygoin · Answer

If you’re sure you’ve measured everything properly, I’ve found the culprit to usually be impatience on the part of the cook. I’m guilty myself once in a while.

Your lemon curd has to reach 170 degrees for it to set properly. Use a thermometer to make sure.

Emmie · Answer

I'd make sure you're cooking it to the cues specified in the recipe and chilling it thoroughly; if it doesn't have enough time to set, it'll be loose. If it's still loose after that, try adding a bit more cornstarch--I'd hesitate to add an extra yolk because it might interfere with the lemon flavor.

How can I make the curd in my Lemon pie set more firmly?

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