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8425a5f0-773c-4ccd-b24e-9e75b44477a8.monita_photo
Monita

Monita is a Recipe Tester for Food52

added over 2 years ago

In my experience - day or two

A9f88177-5a41-4b63-8669-9e72eb277c1a.waffle3
added over 2 years ago


Assuming the curd was heated to a minimum of 160F as measured with an instant-read thermometer, the same as any cooked egg dish, 3-4 days.

http://www.fsis.usda.gov...

(Note: I'm not saying it will necessarily set properly at 160, just that it will be pasteurized)

A9f88177-5a41-4b63-8669-9e72eb277c1a.waffle3
added over 2 years ago


Oh, heck, I was thinking safety. Monita is correct for how long it would probably last in my refrigerator if baked into a pie. ;-)

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

Most citrus curd is heated to 180F as this is the temperature of "holds a trail when whisk is lifted."

If you're asking how long lime curd will taste like lime curd in your fridge, I would say no more than 4 days but best eaten the day it is made. Many restaurants and bakeries hold citrus curd for 10 days-2 weeks but that's because they make such large quantities and it actually takes a long time for it to go bad/properly off.
Once curd is baked into a tart shell it's best to eat tart within 2 days of making, as crust will tend towards soggy and curd will begin to dry up, especially at the edges where crust meets curd. {This hints might have you looking twice at fancy bakery lemon tarts...}