keeping lemon curd
Is there a way to keep lemon curd once made, w/o refrigeration until opened? I've seen jars of it in stores, but don't know how to accomplish it on a home scale and without preservatives etc.
Also, I always eat up my lemon curd before I can investigate the advice that curd kept longer than a few days gets a metallic taste.
Any thoughts or info greatly appreciated, thanks.
I don't know if you could put the lemon curd in preserving jars as you would jam--the high percentage of butter/eggs in homemade curd makes me wonder about keeping it at room temp, even sealed. However, I'd love to know your lemon curd recipe. Am always seeking an ever-better lemon curd recipe! thanks!
The commercial jarred lemon curds are preserved with pressure canning. With homemade, refrigeration and freezing are really the only options, I think, as the curd isn't appropriate for water bath canning.