Quick Answer
Yes, lemon curd should always be refrigerated. Lemon curd contains egg yolks, which can spoil at room temperature. Refrigeration is necessary to prevent bacterial growth and ensure safety. Properly stored lemon curd will last up to 4 weeks refrigerated.
What is Lemon Curd?
Lemon curd is a rich, tangy spread made from lemon juice, eggs, sugar, and butter. It has a creamy, pudding-like texture and bright, refreshing lemon flavor. Lemon curd can be used as a filling for cakes, tarts, cookies, or sandwiches. It also makes a delicious topping for scones, pancakes, waffles, or toast.
Does Lemon Curd Require Refrigeration?
Yes, lemon curd must be stored in the refrigerator. There are two main reasons why lemon curd requires refrigeration:
1. It contains raw egg yolks
Lemon curd is made by mixing lemon juice with egg yolks and cooking the mixture until it thickens. The eggs provide the rich, creamy texture but also introduce bacteria that can cause foodborne illness. Raw or undercooked eggs can contain Salmonella and other pathogens that multiply rapidly at room temperature. Refrigeration is essential to slow the growth of these harmful microorganisms.
2. High sugar content makes it prone to mold
Lemon curd contains a large amount of sugar, usually around 1 cup per 3 lemons. The high sugar concentration provides an environment where molds can flourish if left unrefrigerated. Refrigeration helps prevent mold growth by slowing the pace of chemical reactions.
So in summary, the raw eggs and high sugar content of lemon curd make it a potentially hazardous food that requires temperature control to remain safe. Refrigeration at 40°F or below effectively reduces the risk of bacterial or mold growth.
What Happens if You Don’t Refrigerate Lemon Curd?
Leaving lemon curd out at room temperature can have the following consequences:
– Bacterial growth – Pathogens from raw eggs can multiply rapidly at warm temperatures above 40°F. This increases the risk of foodborne illnesses.
– Mold growth – The high sugar content in lemon curd makes it prone to mold if left unrefrigerated. Mold can develop within 3-7 days.
– Texture and flavor changes – Without refrigeration, lemon curd can thicken, separate, liquefy, ferment, or develop off-flavors over time. Refrigeration preserves the smooth, pudding-like texture.
– Spoilage – Unrefrigerated lemon curd will spoil within several hours to days. Signs include unpleasant sour smell, gas bubbles, color changes, soggy crust, or fuzzy mold.
So while lemon curd may seem shelf-stable due to its high acidity, it absolutely requires refrigeration for food safety. Leaving it out too long creates a very real risk of foodborne illness.
How to Refrigerate Lemon Curd
Here are some tips for proper storage of lemon curd:
– Place lemon curd in an airtight container like a mason jar or storage tub. This prevents oxidation and refrigerator odors from altering the flavor.
– Refrigerate within 2 hours of making. Don’t leave lemon curd out to cool completely before chilling.
– Store lemon curd in the back of the refrigerator, not in the door. The back maintains a more consistent temperature.
– If canning lemon curd, leave 1/4″ headspace and clean rim before sealing. Process jarred lemon curd in a boiling water bath for 5 minutes.
– For maximum shelf life, freeze extra lemon curd in freezer-safe containers. Thaw in the refrigerator before using.
– Label and date lemon curd containers so you know when they were prepared or opened.
– Use within 1 week for best quality if storing in the refrigerator. Discard if any mold, off-smells, or other spoilage present.
Following proper refrigeration guidelines will keep homemade lemon curd safe and delicious for 4 weeks or longer. Discard any leftovers that exceed the 4 week recommended shelf life.
How Long Does Refrigerated Lemon Curd Last?
With proper refrigeration, lemon curd can safely last:
| Refrigerator | Freezer |
|---|---|
| 3-4 weeks | 8-12 months |
The shelf life depends on a few factors:
– Ingredient freshness – Made with fresher eggs and lemons
– Storage method – Airtight container and stable refrigerator temperature prolongs shelf life
– Preparation method – Pasteurization kills more bacteria for longer shelf life
– Opening and handling – Repeated openings or double-dipping introduce new bacteria
– Visual cues – Discard at signs of spoilage like mold, sliminess, separation, or off-smell
Freezing is the best way to extend the shelf life for 8-12 months. Thawed lemon curd should still be kept refrigerated and consumed within 1-2 weeks.
Ultimately, proper refrigeration and food handling is key. Consume refrigerated lemon curd within 4 weeks, and toss out any leftovers after that time.
Signs Lemon Curd Has Gone Bad
Watch for these visible and olfactory signs that refrigerated lemon curd has spoiled:
– Mold – Fuzzy spots or dry powdery layer on surface
– Separation – Clear liquid separating from the solids
– Clumps – Thick lumps instead of smooth, pudding-like texture
– Discoloration – Unnatural darkening, greying, or bright green/blue colors
– Sliminess – Jelly-like slimy texture instead of creamy
– Bubbles – Visible air pockets or foaming
– Alcohol smell – Has a boozy, fermented odor
– Sour odor – Smells unpleasantly acidic or tangy
– Rotten eggs – Gives off sulfur-like rotten egg smell
– Yeasty smell – Has an odor like rising bread dough
Any of these changes typically means the lemon curd has spoiled from improper storage and should be discarded. A fresh lemon curd will look smooth and yellow with no dulling, separation, bubbles, sliminess, or off-smells.
Can You Freeze Leftover Lemon Curd?
Yes, leftover lemon curd can be frozen to extend its shelf life. To freeze:
– Fill freezer containers, leaving 1⁄2-inch headspace. Containers should have tight lids.
– Press plastic wrap directly on the surface before sealing to prevent freezer burn.
– Label containers with contents and freeze-by date.
– Freeze for up to 1 year at 0°F or below.
– Thaw in refrigerator overnight before using. Don’t thaw at room temperature.
– Use thawed lemon curd within 1-2 weeks. Don’t refreeze.
Freezing prevents bacterial growth and mold so the lemon curd stays safe to eat for up to a year. Thawed lemon curd should still be kept refrigerated like fresh.
Only freeze leftover lemon curd that has been kept refrigerated and is not past its recommended 4 week shelf life. Freezing cannot improve the quality of spoiled lemon curd.
Conclusion
Lemon curd is a refrigerated food product that requires temperature control for safety. It must be refrigerated within 2 hours of making, stored at 40°F or below, and consumed within 3-4 weeks for best quality. Without proper refrigeration, lemon curd can develop bacteria, mold, and other spoilage. Freezing extends the shelf life for up to 1 year. Keep leftover lemon curd refrigerated and use frozen curd within 1-2 weeks after thawing. Discard any lemon curd that shows signs of spoilage like discoloration, sliminess, separation, or off-odors. Following the recommended storage guidelines will keep homemade lemon curd delicious and safe to eat.
