Lemon/Passionfruit Curd Gritty/Grainy


LSY

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Advice needed! I made a new batch of lemon curd and it was smooth when it was warm but once refrigerated, the texture became gritty/grainy not from scrambled eggs. I've made it before and didn't have this problem so not sure what went wrong.

Recipe:
1 lemon (juice & zest)
4 passionfruit
2 eggs
150g butter, softened
80g granulated sugar

Method:
Beat butter with sugar for around 2 mins then add in eggs slowly and beat for about 1 min. Mix in the lemon/passionfruit juice. Cook mixture bain-marie method. Remove from heat after mixture thickens. Strain mixture.
 
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Norcalbaker59

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Advice needed! I made a new batch of lemon curd and it was smooth when it was warm but once refrigerated, the texture became gritty/grainy not from scrambled eggs. I've made it before and didn't have this problem so not sure what went wrong.

Recipe:
1 lemon (juice & zest)
4 passionfruit
2 eggs
150g butter, softened
80g granulated sugar

Method:
Beat butter with sugar for around 2 mins then add in eggs slowly and beat for about 1 min. Mix in the lemon/passionfruit juice. Cook mixture bain-marie method. Remove from heat after mixture thickens. Strain mixture.
Did you use a thermometer? It’s never advisable to cook any type of a custard without a thermometer. The mixture must be heated to 170°F (76°C) to properly set. However if the mixture is over heated, above 185° (85°C), it will become grainy when it’s cooled.

Also adding the butter after cooking the egg mixture will always guarantee a very creamy curd.
 

LSY

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Thanks i'll make it next time with a thermometer. What causes the texture to turn grainy when it's cooled?
 

Norcalbaker59

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Thanks i'll make it next time with a thermometer. What causes the texture to turn grainy when it's cooled?
Coagulation of the eggs. Even though you don’t think it looks like scrambled eggs if it’s “grainy” is curdled. The only protein that can coagulate is in the egg. Both beating and heat causes proteins denaturalization, which leads to coagulation. You beat the eggs for a minute before you even added heat, so the eggs were well into the denaturation process even before the heat was applied. Then the egg mixture was cooked.

So just remember you have to monitor the temperature of the mixture and keep it between 170°F-180°F.
 
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