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Homemade Lime Curd storage questions

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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.

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  1. 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.

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    1. re: Lixer

      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.

    2. 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.