So I just finished another batch of lemon curd for a fruit tart, and while my history of lemon curd has mostly been pleasant, there are still a few things I struggle with.
My main issue is during the heating process. For me, my curd can never just get to the bright, bold lemony yellow that I see other people achieving. Also, though the texture passes the nappe test and it certainly looks like custard, it never has that almost translucent, gel like consistency lemon curd is known for. I only ever achieve these qualities after I put it in the microwave for 20 sec intervals or so.
I'd like to learn to achieve the desired texture and color the traditional way, any tips?
Also, is it normal for your curd to shrink after being heated? I notice that every time I do the microwave route, the volume has gone down quite a bit.
And why is lemon curd so much more stabler than hollandaise sauce when both contain most of the same ingredients? Does the sugar in the lemon curd help stabilize the egg?