Easy Homemade Lemon Curd Recipe - My Frugal Adventures (2024)

FAQs

How long will lemon curd last in the fridge? ›

Store lemon curd in a jar or airtight container, and keep in the refrigerator for 1-2 weeks. You can freeze lemon curd for a month or more, letting it thaw in the fridge before using.

Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

If it really is too thin then the easiest solution is to get it back onto the heat to cook it for a little longer. As with the main recipe, make sure you whisk it as it heats to ensure it doesn't go lumpy. Another way to thicken lemon curd is to heat it slightly and then whisk in more butter.

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

I cook mine for about 2 minutes because I like thick lemon curd. Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!

Does lemon curd taste eggy? Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Lemon curd will smell eggy if you over cook it, or let it cook too fast. That's why you should use a pan with a heavy bottom, and make sure to cook it low and slow.

But WHY did the Lemon Curd scramble? I learned that day, based on the scientific fact that eggs do not curdle when cooked in the presence of starch, and because Lemon Curd has no starch (such as flour or cornstarch), it will curdle when the eggs get too hot.

Why does my lemon curd have white bits? ›

If you have your heat too high you will curdle your eggs and have white bits in your curd. If you do, don't worry too much about it, you can still eat it as is, and you won't really notice a difference in the flavor, you just won't have that perfectly smooth texture.

In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Plan to use canned lemon curd within 3–4 months.

When I make curd, I always refrigerate in a good sealed container it will last about 2 weeks, anything more then that you might see some mold. I do not normally freeze my fillings so can't say how well it holds up. I tasted it, and it was really eggy. I used Wilton's lemon curd recipe.

Once you've activated the starter culture and started making yogurt, your homemade yogurt is generally good for eating for up to 2 weeks, when stored in the refrigerator. For re-culturing, we recommend using the yogurt within 7 days to make a new batch.