Can I preserve lemon curd?

Question

I'm thinking of making a bunch of lemon curd and giving it away as xmas gifts. Primary ingredients are butter, egg, lemon juice, and sugar (probably using the recipe from the recent thread linked below). I'd like to make it such that the jars can be kept at room temperature until opened. 
 
Can I preserve this using Kerr jars like I would a fruit preserve? Should I just process it like an acidic preserve? Any thoughts on how long it will last before opening, and how long it'll last in the fridge once opened?
 
Thanks!

Link: http://www.chowhound.com/topics/show/295315#1622610

Answer

I know this is an old question, but I do have a link for anyone who wants to can lemon curd. I have been making and canning the stuff for ages before I found this link, luckily, I have been using the boiling water method of canning and processed for 15 minutes, which is what you are directed to do. 
Here's the link:

http://www.uga.edu/nchfp/how/can_02/lemon_curd.html

Answer

http://www.edsmith.com/en/products/pure/lemon.htm

that kind of tells me you must be able to preserve it...(although i see harpsichordgal already answered this one ....)

Answer

I've been canning it for a few years now to send home to family for Christmas. Processing in half pint jars using the boiling water canning method for acidic items has never failed for me. My family has never reported any problems even after keeping the jars sealed for months, and I've kept them jarred from Summer to Winter before without refrigeration. Once opened, I would recommend using within two weeks. You notice a metallic flavour as soon as it starts to go bad.

Answer

It all gets eaten before I can empty the pan I cooked it in. Never a storage problem because it doesn't last long enough to even cool down.

Jokes aside, I've never left it unrefrigerated for more than a couple of hours. I think it's a an "ephemeral."

Answer

I can lemon curd all the time. I was afraid but did it anyway. I use Ina Garten's recipe. It calls for 1/2 cup lemon juice and that makes me feel safer. After the canning process I place in boiling water for up to 10 min. I've eaten it up to 4 months after, but it generally doesn't last long before I make another batch.

Answer

Here is a link for safely canning Lemon Curd

http://nchfp.uga.edu/how/can_02/lemon_curd.html. 

I had also thought of giving it as gifts at Christmas and still can but, as you will see it should only be stored for 3-4 months while freezing can last a year. 

All that being said....the canning "powers that be" also say you shouldn't can pumpkin! "Rolling eyes here". I have been canning my own pumpkin for over 30 years and have never had a problem. The trick is the 3 hour processing time among other things. I have a very old Ball canning book for that kind of thing. might be worth looking for one.

Topics

Locations

Your post has been published!

Can I preserve lemon curd?

More from Chowhound

Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

Food Trends

The Unassuming Ingredient That Stands Between You and Perfect Salsa

Food Trends

These Easy One Pot Meals Minimize Kitchen Messes

Home

The Ultimate Guide to Cleaning & Decluttering Your Space

Trending Discussions

Dine with a celebrity mannequin at Peter Luger, Brooklyn...

Dish of the Month (DOTM) Voting, March 2021

March 2021 COTM Announcement – Jubilee by Toni Tipton-Martin

POSOLE - Home Cooking Dish of the Month, February 2021

February 2021 Cookbook of the Month: LIDIA BASTIANICH MONTH

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

15 Pasta Recipes to Keep You Cozy Through a Winter Storm

Chowhound

Policies

Community

Editorial

Content