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Lemond Curd Storage and Uses

yddeyma Jan 13, 2013 09:24 AM

I had a surplus of lemons so I made a double batch of curd. I made a version of lemon bars (used some ideas from a bunch of different recipes) and now have two half pint (8 oz) jars left. I didn't water bath can them because of the butter and eggs. I searched around the message boards and saw several folks have said it freezes very well. So here are my questions:

1) how long can I keep it in the freezer (please say if this length is based on your personal experience or someone else's published recommendation).

2) Do you think one 8 oz jar is enough to cover a 9x9 glass baking dish of shortbread? When I made my lemon bars I just used what I needed from the pot and did not measure and so I am not sure how much I used.

3) What other uses do you have for lemon curd? Can I use it as the filling for lemon meringue? I've never had lemon meringue pie so I don't really know what its supposed to taste like. I know about using it for tarts and the filling in between cake layers....any other suggestions or recipes that would fit an 8 oz jar?

4) I still have 6 lemons left....just sayin'

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  1. l
    LJS RE: yddeyma Jan 13, 2013 09:31 AM

    Lemon curd is great and flexible...I make it all the time and I do freeze it sometimes.

    1) I would not freeze longer than 1-2 months...it develops a 'tired' flavour
    2) I think that should be enough for a 9x9 baking dish, as long as you are not really picky...is it a show-piece dessert or just family?

    3) I use lemon curd as a cake filling for coconut cakes and for the thumbprint part of cookies on a plate as a contrast with raspberry preserves...but best of all are those tiny lemon curd tarts...no, I would not try and use curd in a lemon-meringe pie, the viscosity is off a bit, too sturdy somehow if you know what I mean, and possibly too tart for most traditional lemon meringe-pie eater's taste

    1. p
      pine time RE: yddeyma Jan 13, 2013 09:58 AM

      Not traditional, but I use it as a spread, akin to jam. Great breakfast: warm croissant with a goodly layer of lemon curd.

      1. s
        sedimental RE: yddeyma Jan 13, 2013 10:18 AM

        Freezing is my only storage for curds because they hold up so well with soooo much less hassle and i love them :) I just used one that was 2 years old (I "found" it in a bin...oops!) and thought... .."what the heck?". It was just fine! A little ice crystal formed on the top, I scraped it off and used the rest in a tart. I don't recommend keeping frozen dairy this long in general but there was really no way to tell it wasn't fresh in this application. I am sure if you did a side by side with fresh, you could tell the difference.

        I use them mostly traditionally (as you have listed) for eating with scones and fillings for puff pastry items on the fly. I pack mine in small jelly jars so they are used up quickly once thawed.

        2 Replies
        1. re: sedimental
          JoanN RE: sedimental Jan 14, 2013 06:32 AM

          I, too, just opened a partial jar of lemon curd that had been in the freezer for nearly two years and although edible, the texture was almost rubbery, even after a quick zap in the micro. Mine also had ice crystals in it. Since making my last batch I've acquired a FoodSaver and with the two batches I made this past weekend, I'm going to vacuum seal the jars before freezing in the hope that extends the quality of the curd.

          As for uses, I love having it on hand for last-minute desserts, especially for gluten-free guests. I mix it with whipped cream and stir it into either fresh or macerated fruit--either with or without a bit of alcohol.

          1. re: JoanN
            sunshine842 RE: JoanN Jan 14, 2013 08:17 AM

            oh yum -- I don't have any gluten sensitivity, and this sounds awesome. (I'm thinking a drizzle of my homebrew limoncello....)

        2. Jay F RE: yddeyma Jan 13, 2013 10:46 AM

          I can't fathom "leftover lemon curd" as a concept. There's never been any, anywhere I've lived or worked.

          1 Reply
          1. re: Jay F
            magiesmom RE: Jay F Jan 13, 2013 04:35 PM

            my thought exactly!

          2. hotoynoodle RE: yddeyma Jan 13, 2013 11:32 AM

            i make scottish-style curd, which uses honey rather than sugar. it lasts for months in the fridge.

            your jar should be enough for the shortbread coverage. you can also use it in place of jam for linzer-type or thumbprint cookies.

            it can be mixed with cream cheese for cheesecake too.

            1. ipsedixit RE: yddeyma Jan 13, 2013 11:47 AM

              Lemon curd goes great with a spoon ... in my mouth.

              3 Replies
              1. re: ipsedixit
                CanadaGirl RE: ipsedixit Jan 14, 2013 11:12 AM

                Mine too

                1. re: CanadaGirl
                  ipsedixit RE: CanadaGirl Jan 14, 2013 11:22 AM

                  Not if it's been in my mouth first. :-)

                  1. re: ipsedixit
                    CanadaGirl RE: ipsedixit Jan 14, 2013 04:44 PM

                    Oh, but if I'm in the room you may not be getting a spoon anywhere near that lemon curd ;-)

              2. c
                cheesecake17 RE: yddeyma Jan 13, 2013 11:51 AM

                I like it served as a dip for strawberries

                8 Replies
                1. re: cheesecake17
                  Jay F RE: cheesecake17 Jan 13, 2013 11:55 AM

                  I use it as a dip for chunks of 1-2-3-4 cake.

                  1. re: Jay F
                    cheesecake17 RE: Jay F Jan 13, 2013 11:57 AM

                    Even better is lemon curd + spoon

                    But husband likes it with chocolate cake as a dipper.

                    1. re: cheesecake17
                      Jay F RE: cheesecake17 Jan 13, 2013 11:59 AM

                      Chocolate and lemon...hmmm...they'd fight each other in my mouth. No, those would have to be separate. I tend not to like chocolate mixed with anything except mint or raspberry. When it's mixed with caramel, I can't taste either one; I just taste sweetness. And when chocolate is mixed with orange, it smells like I'm eating Glade.

                      1. re: Jay F
                        cheesecake17 RE: Jay F Jan 13, 2013 12:17 PM

                        Personally not a chocolate fan. But husband loves lemon and chocolate together. Especially candied lemon peel dipped in chocolate. *shudder*

                        1. re: cheesecake17
                          goodhealthgourmet RE: cheesecake17 Jan 13, 2013 01:16 PM

                          I'm with your DH. I love chocolate with lemon...and lime, and pink grapefruit. But I'm actually not crazy about the more traditional/common pairing with orange.

                          1. re: goodhealthgourmet
                            magiesmom RE: goodhealthgourmet Jan 13, 2013 04:36 PM

                            me too. My favorite birthday cake ever was a chocolate cale filled with lemon curd( three layers) and topped with ganache, candied lemon peel on top.

                        2. re: Jay F
                          LJS RE: Jay F Jan 13, 2013 03:39 PM

                          I totally agree...like my chocolate straight up, mixed with nothing but more chocolate. Lemon, on the other hand, is a good mixer: coconut, any kind of berry, any other citrus and a great array of savory stuff.

                          1. re: Jay F
                            sandylc RE: Jay F Jan 14, 2013 11:16 AM

                            I'm with you here....

                    2. b
                      ButterYum RE: yddeyma Jan 13, 2013 11:59 AM

                      Here's what I do with leftover lemon curd - I make Lemon Curd Ice Cream. Just mix together equal parts lemon curd and heavy cream and add a little sugar if needed. Then process in your ice cream machine. My 2-quart ice cream maker will hold a 6-cup batch with room to spare.

                      2 Replies
                      1. re: ButterYum
                        Jay F RE: ButterYum Jan 13, 2013 12:01 PM

                        OMG, that sounds terrific.

                        1. re: ButterYum
                          nofunlatte RE: ButterYum Jan 13, 2013 04:50 PM

                          That's my recipe for lemon ice cream--mix the curd with some cream, chill, and churn away!

                        2. momskitchen RE: yddeyma Jan 13, 2013 12:39 PM

                          You can safely water bath can it....here's how:


                          4 Replies
                          1. re: momskitchen
                            JoanN RE: momskitchen Jan 14, 2013 06:22 AM

                            I got excited there for a minute, but instructions say specifically that only bottled juice should be used "to standardize acidity." Bummer that it's not recommended for fresh juice since I'm not going to go to the trouble of making lemon curd with bottled juice.

                            1. re: JoanN
                              sandylc RE: JoanN Jan 14, 2013 11:18 AM

                              Ugh, true.

                              1. re: JoanN
                                momskitchen RE: JoanN Jan 21, 2013 04:35 AM

                                Here's a good article on about the pH of lemons from a well respected source - Linda Ziedrich. I'd use real lemon juice and her lemon curd recipe in Joy of Jams and not worry about it one bit. http://agardenerstable.com/2011/04/19...

                                1. re: momskitchen
                                  JoanN RE: momskitchen Jan 21, 2013 04:43 AM

                                  Interesting article, and thanks for posting it. But I make my curd from Meyer lemons and as she points out, you should be safe using regular lemons, not Meyers. Anyway, I now have two batches of Meyer lemon curd in my freezer so I'm set for a while.

                            2. sunshine842 RE: yddeyma Jan 13, 2013 01:05 PM

                              anybody have a killer recipe for curd?

                              I started limoncello and have a couple dozen lemons to use up....

                              4 Replies
                              1. re: sunshine842
                                JoanN RE: sunshine842 Jan 14, 2013 06:35 AM

                                I've tried a number of different recipes for curd and this is the one I prefer: http://www.cookstr.com/recipes/meyer-...

                                But I've only made it with Meyer lemons.

                                1. re: JoanN
                                  Caitlin McGrath RE: JoanN Jan 21, 2013 10:09 PM

                                  Joan, what would you say is the yield of this Meyer lemon curd recipe?

                                  1. re: Caitlin McGrath
                                    JoanN RE: Caitlin McGrath Jan 22, 2013 12:15 AM

                                    I'd say about a scant two cups.

                                    1. re: JoanN
                                      Caitlin McGrath RE: JoanN Jan 22, 2013 09:44 AM

                                      Great, thank you!

                              2. goodhealthgourmet RE: yddeyma Jan 13, 2013 01:12 PM

                                Other uses:
                                - topping/spread for gingerbread, spice cake, or muffins (blueberry, cranberry, raspberry & blackberry are favorites)
                                - trifle
                                - filling for sandwich or thumbprint cookies
                                - crepe filling
                                - cheesecake topping

                                2 Replies
                                1. re: goodhealthgourmet
                                  JerryMe RE: goodhealthgourmet Jan 14, 2013 11:31 AM

                                  Lemon curd on cheesecake would be excellent! I put lemon curd on pancakes and toast.

                                  1. re: JerryMe
                                    goodhealthgourmet RE: JerryMe Jan 14, 2013 12:43 PM

                                    Ooh, yes on the pancakes.

                                2. s
                                  Susan627 RE: yddeyma Jan 13, 2013 05:21 PM

                                  I have made this recipe many, many times and it always turns out great! Lemon curd whipped into cream, what could be more decadent!


                                  1 Reply
                                  1. re: Susan627
                                    sunshine842 RE: Susan627 Jan 13, 2013 11:29 PM


                                  2. d
                                    Diane in Bexley RE: yddeyma Jan 14, 2013 11:07 AM

                                    I make a fancy dessert in crystal dessert dishes:

                                    Assorted berries (blueberries, raspberries, strawberries, blackberries)
                                    Aged balsamic vinegar
                                    Lemon Curd
                                    Fresh whipped cream

                                    Add 1 T balsamic vinegar per pint of berries and mis. Layer berries and lemon curd in dessert glasses. Top with whipped cream.

                                    Optional - serve shortbread cookies, florentine cookies, etc. on the side

                                    1. i
                                      Indy 67 RE: yddeyma Jan 21, 2013 08:20 AM

                                      My easiest recipe: Combine equal parts whipped cream and lemon curd. Spoon into prepared cups of chocolate (home made or bought).

                                      Top with raspberries or put some raspberries in the bottom of the chocolate cup before filling with lemon curd mixture. Add more raspberries on the plate.

                                      Here's link to making your own chocolate cups:

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