For many food enthusiasts and chefs, making lemon curd is a delightful task that results in a tangy, creamy concoction perfect for pastries, toppings, and desserts. However, some might have encountered a perplexing and slightly alarming phenomenon: The lemon curd turned green. But why does this happen, and how can one prevent this culinary oddity? Let's peel back the layers of this zesty enigma.
It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs. This reaction causes the metal to oxidize and release ions, and when these ions mix with the lemon curd, it results in a greenish tint to the mixture. And that's not all: Prolonged contact with reactive metals can also impart a metallic taste to the lemon curd, which is far from the delicious tangy and sweet taste we aim for.
Tools To Use Instead
Avoiding this discolored fate is simple, as long as you keep a few key guidelines in mind concerning tools and pots. Always opt for stainless steel bowls and utensils when working with citrus-based dishes, including lemon curd. Stainless steel is non-reactive, which means it won't result in any unwanted colors. If you're not a fan of stainless steel or don't have it on hand, glass and ceramic bowls are also safe choices. They also don't react with the acid in the lemon juice.
Wooden spoons and spatulas are great for stirring your lemon curd. They don't react with acidic ingredients and have the added advantage of being gentle on your cookware. If using a hand whisk, ensure it's coated or made of stainless steel. Some whisks might have a copper core, which can be problematic.
While the green tint might give your lemon curd a certain "witch's brew" aesthetic, it's not the golden, sunny hue most of us aim for. Being cautious about the materials you use in your lemon curd preparation is key. By ensuring that your kitchen tools and pots are made of non-reactive materials, you can guarantee that your lemon curd remains deliciously golden and free from any unexpected verdant surprises.
Read the original article on Tasting Table.