Can You Freeze Lemon Curd? And Amazing Recipe
Yes, you can freeze lemon curd to prolong its shelf life. It can last up to a year as long as stored properly in an airtight container. So, it is best to put your lemon curd in the freezer when you cannot use it all at once. Likewise, lemon curd is still okay if it does not undergo any texture changes when defrosted.
Servings: 1 cups
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Strainer
- Plastic wrap
Ingredients
- 4 large egg yolks
- 5/8 cups granulated sugar
- 1/4 cup lemon zest
- 1/2 cup lemon juice
- 1/8 teaspoon salt
- 3/4 stick of unsalted butter cubes
Instructions
Lemon Curd
- Grab a bowl and place it over a pot of simmering water on medium heat. Next, make sure the bottom of the bowl does not touch the water surface. As it begins to boil, reduce heat to low to keep the water simmering.
- Place the egg yolks and sugar, then whisk together until it incorporates. Continuously whisk the egg and sugar to prevent it from curdling.
- Add the lemon zest, lemon juice, and salt. Then whisk continuously for 5 minutes.
- Add the butter and whisk it to the curd till it melts. Continue whisking until the curd is thick enough to hold whisk marks and bubbles appear on the surface.
- Remove the curd from the heat, grab your strainer, and strain it onto a jar or container of choice. Set aside to cool.
- Cover your curd with plastic wrap, that it’s touching the curd’s top closely. To prevent the formation of skinning on top of the curd. Chill and store for at least 2 weeks.
How To Freeze Homemade Lemon Curd
- After you have made it, let the lemon curd cool down.
- Use an airtight container and put it in the freezer.
- Afterward, tightly seal the lid of the container.
- To ensure that no air will get inside the lemon curd container, use a cling wrap and cover it around the lid.
- Finally, put a date on the airtight container.
Notes
It is highly recommended to use fresh lemon juice, avoid using store-bought lemon juice. To make the lemon curd thicker.
Substitute the two egg yolks with a whole egg without altering the steps and ingredients.
Reckon on using salted butter, eliminate the salt from the recipe.
Maintain the heat low, and don’t forget to keep on whisking.
Strain the curd before chilling for a silky-smooth finish.
Substitute the two egg yolks with a whole egg without altering the steps and ingredients.
Reckon on using salted butter, eliminate the salt from the recipe.
Maintain the heat low, and don’t forget to keep on whisking.
Strain the curd before chilling for a silky-smooth finish.
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