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Lemon Curd

Lemon curd is a versatile, rich, and tangy spread made from fresh lemons, sugar, butter, and eggs. This smooth and creamy condiment has a bright, citrus flavor that is often used in many culinary applications, including desserts, pastries, and even savory dishes. Lemon curd is popular in British cuisine, where it is traditionally served with scones and clotted cream during afternoon tea. It is also used as a filling for tarts, pies, cakes, and as a topping for toast and pancakes. The lingering zesty flavor is a delight for both home cooks and consumers seeking to elevate their culinary creations.
#8
IN PIE FILLINGS
400
CAL / 100G
$0.31
AVG / OZ
lemon curd
57%
CARBS
33%
FAT
10%
PROTEIN
Lemon Curd FAQ
When cooking with lemon curd, I find that people often struggle to achieve the perfect balance of sweetness and acidity. Too much sweet can make your lemon curd cloying, while too much acidity can make it tarty. Also, achieving the smooth, creamy texture can be challenging as overcooked eggs may turn the curd gritty. Getting the most out of lemon curd involves using it creatively. Don't confine it to just a spread – it's perfect as a tart filling, a cake layer, a yogurt mix-in, or even a chicken glaze. You can also play with added flavors, like ginger, lavender, or rosemary to give your lemon curd a gourmet twist. A little-known tip is that the process of making lemon curd can be sped up by using a microwave. It involves frequent stirring, but you can get your curd ready in 5 minutes as opposed to the traditional stovetop method that takes around 15 minutes. Another lesser-known trick is to strain your freshly cooked curd through a fine mesh sieve to remove any lumps and achieve the ideal silky texture.
How can I prevent my lemon curd from becoming eggy?
Why is my lemon curd runny?
Can I substitute regular sugar with another sweetener in lemon curd?
What can I do with leftover lemon curd?
Can lemon curd be made with other citrus fruits?
Why is my lemon curd lumpy?
Why is my homemade lemon curd not yellow?
How can I balance sweetness and acidity in lemon curd?
What can I do to make my lemon curd more flavorful?
Can I make lemon curd dairy-free?
Expiration & Storage Tips
When does lemon curd expire?
Unopened commercial jars of lemon curd can last up to a year past the printed date, if stored in a cool and dry place. However, once opened, they should be stored in the fridge and consumed within 2-3 weeks. Homemade lemon curd has a much shorter shelf life, typically it lasts for 1-2 weeks in the refrigerator. Unfortunately, it is not commonly recommended for freezing as it can affect the texture and taste when defrosted.
How do you tell if lemon curd is bad?
Firstly, check for mould — this is the most obvious sign that your lemon curd has spoiled. Mould can appear in a variety of colors (white, blue, green), often in fuzzy patches. Another sign that your curd has gone bad is if it's started to darken or if the texture has altered and it's no longer smooth. Additionally, a sour or off smell is a good indicator that it has turned bad.
Tips for storing lemon curd to extend shelf life
• Always store unopened jars of lemon curd in a cool, dry place away from direct sunlight. • Once opened, immediately refrigerate and make sure the lid is tightly sealed when not in use. • For homemade lemon curd, refrigerate it as soon as it cools. Make sure to use clean jars when storing to minimize the risk of bacterial growth. • Always use a clean spoon when scooping out lemon curd to avoid introducing bacteria into the jar. • Don't keep opened lemon curd in the door of the fridge as temperature fluctuations can encourage bacteria growth. Choose a stable spot in the fridge, avoiding any areas where the temperature fluctuates, such as near the door.
EXPIRES WITHIN
2 - 4
MONTHS
Health Info
Macros
8g
CARBS
4g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
EGGS
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