Yes, you can freeze lemon curd to extend its shelf life. Lemon curd and other products made with it will keep for up to a year in the freezer, without undergoing any texture changes once defrosted, as long as it is kept in a tightly-sealed container. Follow a few simple rules and instructions when freezing lemon curd and enjoy perfectly delicious citrus spread for your breakfasts or late evening desserts for months. This article is all about freezing lemon curd. We have covered it all, from basic freezing instructions to what mistakes you should avoid while freezing lemon curd.
Fruit curds are creamy spreads that can be eaten on their own or with different kinds of baked goods. There are a number of fruits you can make curd with. Curds with citrus fruits, such as lime and oranges, are quite popular.
You can also use berries or such tropical fruits like mangoes or passion fruit to make curd. Lemon curd, however, is the front-runner for many people. It is both sweet and tangy at the same time and tastes refreshing in whatever way you choose to use it. Lemon curd is delicious. You can take plain cupcakes, waffles, or scones to the next level with lemon curd. It also comes in handy as a filling for cakes, cupcakes, muffins, etc. It can also be used to make a beautifully layered granola parfait.
If you have never tried lemon curd you may think that it would be something complicated to make. Lemon curd is made with only 4 ingredients. It contains egg yolks, lemons, sugar, and butter.
Some recipes skip the butter to make it dairy-free, while others may also incorporate egg whites. You can freeze lemon curd to extend its shelf life. In fact, if you are not making lemon curd to use it all at once for a cake or muffins, you might find it hard to finish it up soon.
Storing lemon curd in the freezer is a safe way of extending the shelf life of this creamy spread. Freezing often affects the texture of products. They may suffer a whole lot of changes. From becoming grainy to turning slightly watery, we are ready to overlook these changes as sometimes extending the shelf life of products is all that matters.
Once you thaw frozen lemon curd you will find it tasting and looking the same as it was before. Of course, this will be the case only if you cook and store the curd properly in the freezer. The biggest concern is freezer burn, so take care to protect the curd well when freezing. Also, the fresher the lemon curd is when frozen, the better it will taste after defrosting, so freeze it as soon as possible.
Keeping your lemon curd for a longer period of time can be done with the help of a vacuum sealer. These appliances will suck out all the air in the bag or container and create a perfect seal. We have a long list of great vacuum sealers you can try out, but our favorite is the FoodSaver V 2-in-1 Vacuum Sealer Machine. The FoodSaver works with freezer bags and containers of different sizes, so you can freeze up your lemon curd easily.
Bottled lemon juice has a stable acidity level, whereas the acidity level of fresh lemons could vary from fruit to fruit. Maintaining the right level of acidity is important for food safety in canning. Add enough water to a water canner so the jars will be fully covered. Make sure the water is high enough to cover the jar by at least 1 to 2 inches 2. Place the water canner on a burner and turn the heat to high. Use a kitchen thermometer to monitor the temperature of the water.
The headspace at the top of the jar between the lemon curd and the rim is important for it to safely process and seal. Use oven mitts or something similar to protect your hands—the jars will become hot from the freshly made lemon curd. Wipe off the rims of the jars with a damp paper towel and secure the lids. Remove any spillage from the rims and sides of the jars. Lower each jar gently into the filled water canner.
Use a jar lifter or pair of tongs to carefully place each jar onto the rack in the canner. Process the jars for 15 minutes after the water has come to a boil. Put the lid on the canner and set a timer for 15 minutes once the water is boiling.
For altitudes over 6, feet 1, m , process the lemon curd for 25 minutes. Remove the jars from the canner and let them cool for hours. If you have a jar lifter, simply clamp it around the lid of a jar and carefully pull it out of the water bath.
Place the jars on a towel and let them rest upright so the lids can properly seal. If the lid still moves or buckles when you press on it after 24 hours, store your lemon curd in the fridge and use it within weeks. Store the lemon curd in a cool, dark place for months. Place the curd on a shelf or in a pantry away from direct sunlight and heat sources. Method 4. Make a delicious lemon tart to take to the next special gathering.
Fill a baked tart crust with lemon curd and let it set overnight. You could even decorate the chilled tart with fresh berries to make a stunning centerpiece. Fold lemon curd into cream cheese to use as a dip for fresh fruit.
Use a food processor or stand mixer to mix 2 to 3 tablespoons 30 to 44 mL of lemon curd with 8 ounces grams of cream cheese. Add more lemon curd if you want a stronger flavor. Put the dip into a bowl and serve it with fresh berries for a refreshing snack. For that reason, smaller portions of homemade lemon curd are the best approach to freezing it. 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. To prevent the formation of skinning on top of the curd. Chill and store for at least 2 weeks.
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