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Lemons are a fist-sized, egg-shaped, yellow citrus fruit. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with lemons as an ingredient. Questions about dishes which include lemons, but are not focused on lemons, should not use this tag.

9 votes
2 answers
3k views

Can I make lemon curd more sour/tart after it's cooked?

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. … the recipe I'm starting with uses the following ingredients: 3/4 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon salt 3/4 cup cold water 2 egg yolks, slightly beaten Juice of 1 1/2 lemons 2 teaspoons lemon
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  • 2,143
14 votes

Can I make lemon curd more sour/tart after it's cooked?

Add the lemon juice/corn starch mixture to the hot curd very slowly, whisking constantly. I added about one teaspoon at a time at 5-10 second intervals. … I cannot guarantee that this method will work in all circumstances - but unlike with some sauces, this is provably possible to do with lemon curd! And it now has enough tartness to be worth using. …
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3 votes
1 answer
19k views

How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. … Could I rescue this sauce by immediately preparing another batch with no lemon juice and then whipping or folding the two batches together? …
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