🔕 🔔
Loading…

My Basket ()

All questions

Can I freeze lemon curd or tarts made with lemon curd

asked by mbmeyer about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 17221 views
Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added about 6 years ago

i freeze lemon curd, and it defrosts just fine. i press a layer of plastic wrap onto the surface of the curd to keep it from getting icy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 6 years ago

VVVanessa - what about the crust combo? I'm wondering if it wouldn't be best to freeze the tart shells and the curd separately? Haven't actually tried it, so am curious about your (or others') success with this?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I guess that is part of my question. Should I bake shells, assemble and freeze the whole combo ahead and just thaw or do shells, freeze, then day ahead bake shells and then fill?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 6 years ago

I think you (and your guests) will be happier if they are not frozen - just does not taste the same when frozen.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

The method that will likely give you the best results is to make your tart dough (I always make enough dough for 2-4 tarts so it's easy to a so-to-speak rabbit out of the hat when I need to), shape it into disks about 3/4" thick, double-wrap it in plastic, and freeze them. Same with the lemon curd. It's enough of a process to make, that it's well worth making a double batch and freezing it in two single batches. A piece of plastic directly in contact with the surface will keep a skin from forming. Then, the day before the day that you plan to serve the tart, pull what you need to the refrigerator, and on serving day, roll and bake the shell, pour in the filling, finish it off in your own way, and there you are!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 6 years ago

Vvanessa and Boulangere took the words right out of my mouth!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.