Elieen, to help emulsify your lemon curd, you could try dumping all the jars into a large pot and gently reheating it while whisking to help combine the butter with the curd. Alternately, you could try gently microwaving the glass jars (remove the lids first!) for about 20 seconds at a time and stirring vigorously to see if you can make the ingredients incorporate together. If this doesn't help it might be best to toss this batch and start again. Adding more eggs will not necessarily bring it together--but since you have so many jars feel free to experiment in small batches to see what helps remedy this problem best. Perhaps cooking over low heat and adding one egg yolk will do the trick. We suggest you take a Test Kitchen approach and see what you can salvage. Good luck! --Kye@KAF

• Reply