Lemon Curd

Decorating By Rosegin Updated 9 Apr 2014 , 2:58pm by -K8memphis

Rosegin Posted 9 Apr 2014 , 1:10am
post #1 of 11

ADoes lemon curd require refrigeration?

10 replies
jchuck Posted 9 Apr 2014 , 1:37am
post #2 of 11

AAre you talking store bought or homemade?? I have only ever made homemade lemon curd. It does have high acid content from the lemons, but because of the eggs, I have always refrigerated. Homemade usually last only between 10-14 days.

Rosegin Posted 9 Apr 2014 , 2:02am
post #3 of 11

AHomemade.

jchuck Posted 9 Apr 2014 , 2:05am
post #4 of 11

AThen definitely refrigerate.

howsweet Posted 9 Apr 2014 , 2:07am
post #5 of 11

Oh my gosh, I haven't made that stuff in ages -- it's soooooooooo good! I can eat it by itself.  I'm a big lime fan and I've never made lime curd - it's probably best I don't try it ;)

 

And yes, it must be refrigerated as already said.

-K8memphis Posted 9 Apr 2014 , 2:18am
post #6 of 11

i lime curd -- but i've recently switched to lemon/lime curd mmm and--have you tried the microwave recipes for making it? they are brilliant--so easy--done in five minutes--

 

googlable 

howsweet Posted 9 Apr 2014 , 2:25am
post #7 of 11

No, I have never heard of making it in the microwave!  That sounds very intriguing. Thanks for sharing that.

jchuck Posted 9 Apr 2014 , 11:51am
post #8 of 11

ACan you give us your fav micro recipe K8memphis??

remnant3333 Posted 9 Apr 2014 , 12:26pm
post #9 of 11

Include me in on getting your recipe K8 for the microwavable lemon curd. It sounds like it would be delicious between two cake layers!!! Yummy!!!

-K8memphis Posted 9 Apr 2014 , 2:16pm
post #10 of 11

the green text is the entire jist of it--

 

what i do is put everything in a microwave safe container like a large 2 quart (pyrex) glass measuring cup for a recipe employing 4 eggs--with enough room in the container so the curd can puff up a lot during the process--

 

while microwaving the butter in the packages just to get it soft--place the eggs in the pyrex and beat them at least 200 strokes--use a whisk, or a hand mixer or wash a ton of dishes and use your stand mixer ;)

 

when your eggs are ready, combine everything--i always rub some of the sugar into my zest first with my fingertips to make it really zing--releases the oils--so when the aroma fills your nostrils it's ready--thank you, pierre herme and dorie greenspan--

 

it will look odd-- big butter lumps and the eggs do not really meld with the juice--no worries

 

then zap in one minute intervals five times whisking well at each interval

(which is why a pyrex with a handle is nice-- in/out in/out)

then if it needs more do a few thirty second intervals--

should coat back of spoon you know the drill--when your mouth starts watering--it's done :-D

 

but king arthur has a recipe and there are plenty on google

 

i did a little blogette where i use truvia in mine in a tiny one egg quantity

 

http://k8memphis.blogspot.com/2013/10/lime-curd-cheesecake-cupcakes.html

 

my base recipe is:

  • 1c juice
  • 2T zest
  • 4 eggs
  • 2c sugar
  • 1/2c butter

-K8memphis Posted 9 Apr 2014 , 2:57pm
post #11 of 11
Quote:
Originally Posted by -K8memphis 
 

the green text is the entire jist of it--

 

when your eggs are ready, combine everything--i always rub some of the sugar into my zest first with my fingertips to make it really zing--releases the oils--so when the aroma fills your nostrils it's ready--thank you, pierre herme and dorie greenspan--

 

it will look odd-- big butter lumps and the eggs do not really meld with the juice--no worries

 

then zap in one minute intervals five times whisking well at each interval

(which is why a pyrex with a handle is nice-- in/out in/out)

then if it needs more do a few thirty second intervals--

 

 

***and whisk in between the thirty second intervals--

 

the object of the game is to heat  the eggs slowly so they set perfectly when they get hot enough so that's why you keep whisking between zaps--it is brainless and wonderful and fun

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