Can you use lemon curd from a jar for lemon desserts? The quick answer is yes. For thumbprint cookies, tarts, danish filling, lemon bars, this seems to be an easy option.
I bought a jar of Dickinson’s lemon curd because I wanted to try it out for making some lemon tarts. I’m obsessed with afternoon tea, and lemon curd is something that most people associate with tea service. Little tartlets or pastries like that seem like fun. 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.
I made a vegan dough using flour and coconut oil with a little bit of stevia. I originally thought I could make lemon hand-pies, but the dough wasn’t flexible enough I came to find out, my dough had the consistency or shortbread. Trying to sandwich lemon curd between two cut pieces of dough just made it messier, it wants to squeeze out the sides. I shaped a few more pieces with a cookie cutter and raised the edges to form a makeshift tart border. I just spooned a bit of curd into the center. Next time I attempt to make a hand-pie I’ll probably use store bought refrigerated dough rather.
I baked the test pieces for about 22 minutes or until they were the appropriate level of doneness. The lemon curd cooked very well, it spread and flattened a bit, but overall – no gooey mess across the cookie sheet, so it held together nicely, the small amount of leakage was minimal.
As far as taste, I thought they tasted great. I’ve made lemon bars using real fresh squeezed lemon and with lemon juice from a bottle, and I’d say that the Dickinson’s lemon curd was pretty similar to the taste, color, and clarity of using real lemon. The times I’ve used lemon juice from a plastic bottle the lemon bars resulted in a cloudier and more cartoonish yellow layer.
You may be able to fool some people into thinking you made the lemon portion from scratch, it was that good in my opinion. If I were to attempt making lemon danish for instance I would definitely consider the Dickinson’s curd for the fruit portion. Maybe one day I’ll try to make some lemon bars and see if I fool anyone into thinking it was made from scratch, that would be fun. It probably isn’t a cost effective way to make a lemon dessert, but it certainly was convenient. If you have the time you can make the lemon filling for lemons bars pretty easily if you have eggs, sugar, and lemon. Sometimes you just don’t feel like making the effort. If you enjoy lemon flavored dessert, I’d recommend giving the Dickinson’s Lemon Curd a try.
FAQs
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.
How long does lemon curd in a jar last? ›
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.
Why won't my lemon curd set? ›
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.
Does baked lemon curd need to be refrigerated? ›
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.
How do you know if lemon curd has gone bad? ›
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.
How do you know when lemon curd is done? ›
Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).
Can I freeze a jar of lemon curd? ›
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.
What happens if you cook lemon curd too long? ›
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.
Why is my lemon curd not yellow? ›
The color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.
Why does my 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.
To paraphrase her note of caution, we are to make sure that no white pith gets into the curd mixture, either from the zest or from the juice, because it will make the curd bitter.
How to tell if a curd has set? ›
To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon. The line made by your finger should hold and remain clear, without any sign of the curd flowing back into the space.
Does jarred lemon curd go bad? ›
Even with proper storage, lemon curd will eventually expire. As such, it is important to keep an eye out for signs of spoilage to avoid accidentally consuming pathogens like mold or bacteria that can make you sick. Examine old lemon curd with your senses of sight and smell for evidence that it is past its prime.
Can lemon curd be jarred? ›
Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Let cool undisturbed for 12–24 hours and check for seal.
Why did my lemon curd turn green? ›
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.
Is lemon curd safe to eat? ›
You may be wondering… Since homemade lemon curd contains eggs, is it safe to consume? And the answer is: of course!
How to eat lemon curd? ›
I strongly advocate for enjoying lemon curd by the spoonful, but of course, that's not the only way to use it! Here are a few other delicious options: Spread it on toast, biscuits, or scones. Use it as a topping for waffles or blueberry pancakes.
Can you eat lemon curd on toast? ›
This beautifully tart citrus curd is the perfect filling for cakes and tarts or quite simply, spread generously on toast. One of my favourite ways to eat it, has to be spooned on top of greek yoghurt with a handful of blueberries and a scattering of mint leaves.
Does lemon curd contain raw eggs? ›
Lemon curd is a cooked mixture of eggs, lemon juice and zest, sugar, and butter. It's a versatile lemony spread or citrusy topping.
