Fresh lemon curd will typically last for one to two weeks when stored in the refrigerator in a sealed container.
Here's a more detailed breakdown:
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Refrigerated: As mentioned above, 1-2 weeks is the general guideline for homemade lemon curd stored properly in the refrigerator. Ensure the container is airtight to prevent contamination and drying out.
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Factors Affecting Shelf Life:
- Hygiene: Using clean utensils and jars when making and handling the curd is crucial for extending its shelf life. Contamination can significantly reduce how long it stays fresh.
- Storage: An airtight container is a must to prevent air exposure and moisture absorption.
- Ingredients: The freshness of the lemons and eggs used will impact the final product's shelf life.
- Commercial vs. Homemade: Commercially produced curd may have a longer shelf life due to preservatives and manufacturing processes. Always check the expiration date on the jar.
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Signs of Spoilage:
- Mold: Any visible mold growth indicates spoilage.
- Off Smell: A sour or unpleasant odor is a clear sign that the curd has gone bad.
- Changes in Texture: Significant changes in texture, such as becoming overly watery or separated, can also indicate spoilage.
- Discoloration: Any unusual discoloration should be a cause for concern.
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Tips for Extending Shelf Life:
- Use Clean Utensils: Always use clean spoons or knives when scooping curd from the jar to avoid introducing bacteria.
- Store Properly: Store in an airtight container in the coldest part of the refrigerator.
- Consider Freezing (with caveats): While not ideal, lemon curd can be frozen, but the texture may change. It's best used in baked goods after thawing. Freeze in small portions for easier use.
