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Lemond Curd Storage and Uses

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

      1. 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

          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

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

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

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

              3 Replies
                1. re: CanadaGirl

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

                  1. re: ipsedixit

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

              1. I like it served as a dip for strawberries

                8 Replies
                1. re: cheesecake17

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

                  1. re: Jay F

                    Even better is lemon curd + spoon

                    But husband likes it with chocolate cake as a dipper.

                    1. re: cheesecake17

                      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

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

                        1. re: cheesecake17

                          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

                            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

                          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.

                    2. 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

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

                          1. re: momskitchen

                            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

                                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

                                  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.

                            1. anybody have a killer recipe for curd?

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

                              4 Replies
                              1. re: sunshine842

                                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

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

                              2. 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

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

                                2. 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. 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. 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: