My lemon curd is runny

noonesperfect

As I'd got some eggs to use up I thought I'd make a small quantity of lemon curd and make a sponge cake and fill it with the lemon curd.

I followed the recipe (microwave version) carefully and cooked it until the mixture coated the spoon, but the mixture was starting to get cooked egg in it so I put the curd into a jar and have put it in the fridge since it cooled.

However the lemon curd is still runny. It will no doubt taste lovely, but I think it will just either run out of the cake or sink into it.

Does anyone know if I can thicken it somehow?

If I'd any whipping cream I could have combined the two and filled the cake with that, but I've nothing in of that type.

annelouise_2

noonesperfect

What about covering a cheesecake base and make a lemon and vanilla cheesecake.I did at the weekend with jar lemon curd and grated choc on top.The easiest cheesecake ever.

Make base with whatever biscuit crumbs and butter - Chill
Cover base with lemon curd - Chill
Mix 100g cream cheese to 1 tbsp icing sugar into lemon zest,dash lemon juice and pop ovcer base - Chill
When ready to serve grate cheapy chocolate over it.

nomnomnom

annelouise

susank

put it in a basin and sit the basin on top of a simmering pan of hot water and finish cooking it by stirring it all the time - it will thicken and then you can strain it into jars to get rid of the eggy bits. It will be fine