Lemon Curd Consistency

Perfect lemon curd should be thick enough to hold its shape when spooned but still have a luxurious, spreadable consistency - never gloopy or gluey. Cook the curd gently over low heat, stirring constantly, until it thickens enough to coat the back of a spoon and hold a line when you run your finger through it. The mixture will continue to thicken as it cools, so remove it from heat when it's slightly looser than desired final consistency. Overcooking makes curd too thick and pasty, ruining the smooth, creamy texture. Strain the finished curd through a fine-mesh sieve to remove any cooked egg bits or zest pieces. Proper curd should be rich and tangy, providing sharp contrast to sweet meringue without being so thick it becomes heavy or cloying.