I just made some lemon curd and it's not very think yet. I have let it cool for a couple of hours now and it's still a little runny. Any suggestion on what to do? I plan on filling a cake with it later this evening. TIA

It should have set up , if it is cool, try adding a little cornstarch to alittle water and whip it in to the curd you have already made. that should do the trick.

You don't have time to make more, so

If it's still too thin, you might try folding some stabilized whipped cream into it...? It would make it sorta something else, but it might make it thicker.

Or you could add it to some BC and make a lemon BC.

I do believe that that you should probably start over and let it reduce longer this time. Because Lemon curd is egg based, you sauce is basicly "broken" or the emulsion has failed.

If you add cornstarch, you will have something equal to glue.

Thanks for the ideas, yeah i have to do something cause it's still to thin. I will add some BC and go from there. Thanks again guys you are life savers!!

The best lemon pie i've ever made was on the back of a CORNSTARCH box.

I always cook my lemon curd a little bit longer than the instructions say. Instructions say till it coats the back of a spoon, well thats too thin to fill a cake with IMO, so I cook till it clumps in my wisk. HTH

Thanks for the tips, and yes i only cooked it as long as the directions said. That doesn't work so much for filling a cake. So i will try and cook it longer next time. Thanks again guys, you really are life savers(or at least sanity savers)!!