Lemon curd is a classic condiment that’s perfect on top of toast or ice cream.
It’s also versatile enough to be used as a filling for cakes, cookies, muffins, pies, and more.
When you get your hands on some fresh lemons, there are lots of ways to use them up.
But one way you don’t have to worry about is freezing any extra.
So if you want to keep some lemon curd around for later, this guide has all the information you need.
Can you freeze lemon curd?
Yes, you can freeze lemon curd—it just needs to be stored properly.
In fact, lemon curd holds up really well when frozen, especially if you use a good quality product.
However, not all brands are created equal, so read on to learn how to store lemon curd safely and effectively.
How do you make lemon curd?
Making lemon curd is actually pretty easy.
All you need is a few ingredients and a little patience, but it does take a bit of work.
- Zest the lemon (you can either do this by hand or using a zester).
- Cut the lemon into quarters.
- Remove the seeds and pith from each quarter.
- Put the lemon pieces and their juice into a large saucepan over medium heat.
- Stir often until the mixture starts to boil.
- Meanwhile, mix together the sugar and water in a small bowl.
- When the lemon mixture starts to boil, add the sugar-water mixture and stir constantly until it reaches 220°F (104°C) on a candy thermometer.
- This should take about 5 minutes.
- Remove the pan from the heat once everything comes to temperature.
- Pour the lemon curd through a wire sieve directly into a bowl.
- Discard the solids left behind.
- Add the butter and whisk until combined.
- Cover the bowl with plastic wrap until ready to use.
What is lemon curd used for?
Lemon curd is great on everything from plain old toast to fancy desserts like cakes and brownies.
The tart flavor goes perfectly with rich chocolate and vanilla flavors.
How long does lemon curd last?
The shelf life of lemon curd depends on the brand you buy.
Some products are best kept refrigerated while others will last for several weeks at room temperature.
To ensure your lemon curd lasts as long as possible, store it in the fridge.
If you find yourself with leftover lemon curd, you can always freeze it.
If you choose to do so, however, you may want to limit the amount of lemon curd you freeze because of its high fat content.
How do you store lemon curd?
To store lemon curd, place it into a glass jar or other airtight container.
Make sure to leave ½ inch (1 cm) of head space at the top of the container to allow for expansion during storage.
This will prevent the lemon curd from becoming too thick.
Store the jar in the refrigerator.
Lemon curd will keep for three months without getting moldy or rancid.
Once it’s been opened, however, it should be consumed within two days.
Can you make lemon curd ahead of time?
If you plan on making a lot of lemon curd, you can save time by prepping the ingredients ahead of time.
- Prepare the lemon halves (remove the seeds and pith)
- Combine the lemon pieces and their juice in a large saucepan over medium heat.
- When the mixture starts to boil, add the sugar-water mixture and stir constantly until it reaches 220°F (104°C) on a candy thermometer. This should take about 5 minutes.
- Pour the lemon curd through a wire sieve directly into a bowl. Discard the solids left behind.
- Cover the bowl with plastic wrap until ready to use.
What do you serve with lemon curd?
Lemon curd is a versatile condiment.
You can use it as a spread for toast, sandwich bread, biscuits, scones, pancakes, waffles, and even fruit.
Is lemon curd gluten free?
Lemon curd is considered safe for those who have celiac disease or gluten intolerance.
Because it contains no wheat, barley, rye, oats, or soy, it is considered gluten free.
What is the difference between lemon curd and lemonade?
While they both have similar names, lemon curd and lemonade are different things entirely.
Lemon curd is a smooth, creamy, spreadable condiment made primarily from lemon juice, sugar, and eggs.
How do you thicken lemon curd?
Thickening lemon curd is easy.
Simply add 1 tablespoon cornstarch dissolved in ¼ cup (60 mL) of cold water to the lemon curd mixture before adding the sugar-water mixture.
Whisk the mixture until it becomes smooth and glossy.
Let the mixture cool slightly before pouring into jars or containers.
For recipes where you’ll be storing lemon curd for longer than two days, you may want to consider adding gelatin.
There are many types of gelatin on the market, so check the label to see which type is suitable for your recipe.
How Can You Use Lemon Curd in Your Recipes?
There are plenty of uses for homemade lemon curd.
Here are a few ideas:
- Spread it on toast and then top with jam, peanut butter, jelly, or sliced bananas.
- Use it as a dip for baked chicken wings.
- Add it to your favorite ice cream sundae.
- Slice it lengthwise and serve it alongside fish sticks and fries.
- Serve it along side baked ham.
How Can You Store Frozen Lemon Curd?
Because lemon curd is such a delicate item, you’ll want to make sure it doesn’t become too thick after being frozen.
To avoid this, you can thaw frozen lemon curd in the refrigerator overnight first.
Then, let it sit out for another hour or so before using it.
The Lemon Juice Liver Cleanse – Step by Step
- 1 Pot
- 1 Milk thistle
- 1 Dandelion root
- 1 Lemon
- 1 Water
- 1 Maple syrup
- 1 Burdock
- 1 Beetroot
- 1 Cinnamon
- 1 Turmeric
- 1 Ginger
- The first step is to gather all of the ingredients.
- You will need milk thistle, dandelion root, lemon, water, maple syrup, burdock, beetroot, cinnamon, turmeric, and ginger.
- Next, you will need to make a tea using the milk thistle and dandelion root.
- Add 1 cup of boiling water to 1 teaspoon of milk thistle and 1 teaspoon of dandelion root.
- Allow the tea to steep for 10 minutes, then strain it.
- Next, you will need to make the lemon juice mixture.
- Combine 2 tablespoons of lemon juice, 2 tablespoons of maple syrup, and 1 cup of water.
- Mix well and set aside.
- Now, it is time to begin the cleanse.
- Start by drinking the milk thistle tea.
- Then, drink the lemon juice mixture.