Use fresh, high-quality lemons for the best flavor. Meyer lemons will create a slightly sweeter, less tart curd. Sterilize your jars and lids before filling them with curd. This will help to extend the shelf life of the curd. Lemon curd can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Thaw frozen curd in the refrigerator overnight before using. For a richer flavor, use brown butter. To do this, melt the butter in a saucepan over medium heat. Continue cooking until the butter is golden brown and has a nutty aroma. Let the butter cool slightly before adding it to the recipe.
Abdul Swaniawski
Jun 28, 2025I was a little nervous about making curd, but this recipe was so easy to follow. It turned out perfectly!
Joan Sawayn
May 22, 2025Great recipe. I used it as a filling for a lemon meringue pie, and it was a hit!
Pauline Roberts
Apr 17, 2025This lemon curd is dangerously good! I've been putting it on everything.
Astrid Doyle
Feb 11, 2025I added a splash of limoncello to mine for an extra kick. Delicious!
Jaida Fritsch
Jan 13, 2025This recipe is amazing! The curd is so smooth and flavorful. I'll never buy store-bought again!