500868 Wed Mar 19 20:42:29 -0700 2008 3 31 Home Cooking 0 3509643 I have a bunch of key limes that I need to zest and obviously, I don't want to waste the juice. I hope to make it into lime curd to use for a party in about a month, but I don't know if the curd will keep that long? I guess the other option is to just store the lime juice until closer to the day of the party, but how best to keep the juice fresh for that long? I am grateful for any input. Wed Mar 19 20:42:29 -0700 2008 34801 shannoninstlouis 1 3509659 I've frozen lemon curd for a similar amount of time with no ill effects. It's nice to be able to scoop out a spoonful or two to put a previously frozen scone that I've baked off. Ahhh... the joys of living alone. Wed Mar 19 20:50:39 -0700 2008 3509643 83462 Lixer 2 3509875 I've got lemon curd that I made a few months ago in my freezer now, and it tastes pretty much the same as it did before, so it should work with lime curd as well. And the good thing is that the curd defrosts/softens up pretty quickly at room temperature. Wed Mar 19 23:25:40 -0700 2008 3509659 87028 dreamsicle 1 3510780 I often freeze lemon curd and am always happy to have some in the freezer for easy access. One thing I noticed the last time I stored it in a metal container, it reacted slightly, giving the curd a very subtle metallic taste. Almost undetectable, but from now on I store curd in plastic containers. This particular batch was probably in the freezer for about two or three months, longer than I normally keep it. Thu Mar 20 08:49:01 -0700 2008 3509643 11225 rabaja