Homemade Lime Curd storage questions
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.
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.