Easy Lemon Curd Recipe (2024)

FAQs

How long can lemon curd last in the fridge? ›

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.

It was also called lemon cheese. While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

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.

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.

Problem: My Lemon Curd is Too Runny

The curd wasn't cooked long enough to allow the egg to thicken, or not enough butter was added.

Heating milk before adding the yogurt starter ensures that only the beneficial bacteria is cultured. 2. Heating the milk creates a firm spoonable yogurt. At 195°F / 91°C the structure of the whey proteins become denatured and open up.

Curd is made by mixing milk with lemon or Curd, which yields several types of Lactic acid bacteria also known as Lactobacillus. Whereas, Yogurt is made by commercial fermentation of milk by ingesting a particular type of bacteria strain.

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.

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.

What is a good substitute for lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

This homemade lemon curd will last in your fridge for 1-2 weeks, but you can also freeze it! You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy. Add the lemon juice and tablespoons of lemon zest and mix.

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.

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.