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.
FAQs
I cook mine for about 2 minutes because I like thick lemon curd. Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!
What to do if lemon curd does not thicken? ›
- Conclusion: Add the butter on heat while the curd is coming together, not after it has thickened.
- To thicken it, whisk an egg yolk in a small bowl. ...
- If all else fails and your curd is still not thickening, add a cornstarch slurry.
What happens if I over-cook lemon curd? 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.
How do you eat Trader Joe's lemon curd? ›
Slather it on toast or stir it into yogurt. Drizzle it on pancakes, or ice cream, or cheesecake.
How do I know when lemon curd is ready? ›
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.
How to know if curd is set? ›
The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.
What to do if curd does not set? ›
Here are a few ways you can thicken your yogurt.
- Strain out whey until desired consistency. ...
- Add powdered milk/unflavored gelatin/pectin/tapioca starch to your mixture and ferment like usual. ( ...
- Increase the fat content by either adding 1/2 & 1/2 or heavy cream. ...
- Use whole fat milk.
The few reasons to why your lemon curd may not be setting properly are not having enough eggs in the curd, too much liquid/ lemon juice, not enough sugar, not cooked long enough, scrambled eggs, and sometimes too much butter.
Why is my curd not thick? ›
Always use full fat milk or whole milk only. As diluted milk or low fat milk will not set your dahi well and makes it watery with more whey.
Why does my lemon curd taste like eggs? ›
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.
Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg clumps. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for several month.
What if my lemon curd is too sour? ›
My lemon curd is too sour.
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.
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.
How do you rescue runny lemon curd? ›
You could try:
- Reheating it. Continuously whisk until the mixture reaches 170. ...
- Bloom one package (2.5 tsp or 7g) in 1/4 cup ( 60g ) of water for 5 minutes. Dissolve the bloomed gelatin in the microwave for 3-5 seconds. ...
- Mix 2 tablespoon of cornstarch in a 2 tablespoons of water and mix into lemon curd.
You can also spread lemon curd on cookies, cakes, biscuits, or scones; swirl it into ice cream or yogurt; serve it with fresh fruit; or just eat it right out of the jar.
Is lemon curd supposed to be runny? ›
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).
How to get thicker curd? ›
Use Full Cream Milk
Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.
How to thicken lemon curd with gelatin? ›
To make a firmer curd for layering in cakes, dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter.
Why is my curd thin? ›
The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.
