Lemon Curd Recipe (2024)

FAQs

How long does homemade lemon curd last in the fridge? ›

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon.

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It's often used as a dessert topping or spread for cakes, cookies, tarts, etc. Serve this over Sponge Cake, with Strawbery Scones or Crepes.

Lemon curd and lemon pie filling are very similar, but are different in texture. Lemon pie filling in typically thickened with cornstarch and usually doesn't contain butter. Whereas, lemon curd does have butter and a lot of lemon juice and zest, which results in a smoother feel and stronger lemon flavor.

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.

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.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

I was a little skeptical since it comes in a jar, ready-made, and I wasn't sure how it would handle being baked, but it held up well. I tasted it straight from the jar and I liked it, it's definitely very sweet.

If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.

Sicilian Lemon Curd Deliciously rich and smooth, tangy organic lemon curd. Naturally ripened in the Sicilian sunshine, organic lemons are mixed with organic British free-range eggs and just enough organic butter to create our Sicilian lemon curd.

What is the best store-bought lemon curd? ›

The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.

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.

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.

To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened.

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.

If the curd changes color, has a significant change in texture (such as lumpiness or wateriness), or if it has an unpleasant smell, you should assume that it has gone bad and dispose of the remaining curd instead of eating it.

Easy tips to store curd for about 4–5 days in the fridge, Curd should be stored at the back of the fridge shelves where the fridge is the coldest, preferably the down last shelf will be the best choice. You should also avoid mixing fresh and used curd. And make sure you use a clean spoon every time you use it.

Made fresh it has a refrigerator shelf life of approx. 1 week. Canned, it can have a shelf life of approximately 3 to 4 months. If you don't mind the darkening that occurs, it can have a shelf life of up to 1 year.

Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months.