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Jan 13, 2013 09:24 AM

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 develops a 'tired' flavour
    2) I think that should be enough for a 9x9 baking dish, as long as you are not really 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, 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.