Comments on: Lemon curd

By: Caroline's Cooking

Caroline's Cooking — Sun, 30 May 2021 08:07:52 +0000

In reply to Andy. It should keep a week, possibly longer, once opened but a good couple months if properly canned and unopened.

By: Andy

Andy — Sun, 30 May 2021 03:08:34 +0000

How long does it keep in the fridge?

By: Caroline's Cooking

Caroline's Cooking — Sun, 23 May 2021 05:37:53 +0000

In reply to Amy. Yes you can definitely make a larger quantity, it will just take slightly longer to melt the butter and then thicken up.

By: Amy

Amy — Fri, 21 May 2021 16:16:40 +0000

Can you double/triple the recipe? I have a rather large cake that must be done with lemon curd as a filler and part frosting and needed to know if I can add to it. Thank you!

By: Caroline's Cooking

Caroline's Cooking — Wed, 03 Mar 2021 22:41:17 +0000

In reply to David. Absolutely! And agree, it's so tasty on toast.

By: David

David — Tue, 02 Mar 2021 12:18:32 +0000

Gotta love the fresh lemon taste! Just spread on toast is my favorite way to enjoy it.

By: Caroline's Cooking

Caroline's Cooking — Sun, 14 Feb 2021 23:20:53 +0000

In reply to Tara Andrews. So typically if you swap and use salted instead of unsalted butter, you just reduce the salt in the recipe a little to compensate. But I don't typically use salt in this at all. I have seen some recipes use a little salt or say you can use salted butter, so it should probably still work fine. Let me know how it goes!

By: Tara Andrews

Tara Andrews — Sun, 14 Feb 2021 13:58:06 +0000

Hi there could I use salted butter instead how would I sub it please? this recipe looks so delicious im hoping to make some lemon curd for the cake recipe you have. thank you. x

By: Caroline's Cooking

Caroline's Cooking — Sun, 01 Apr 2018 17:35:28 +0000

In reply to Mary Alice. Sorry about that, it's added along with the lemon juice - now updated! Hope you enjoy.

By: Mary Alice

Mary Alice — Sat, 31 Mar 2018 14:38:38 +0000

And . . . when do we add in the zest?