If you would like to freeze your lemon curd, remember to leave headspace in your container for your curd to expand as it freezes. You should store your lemon curd in the refrigerator, and it should keep for about 1 - 2 weeks. It keeps your curd fresh the longest without you even having to properly seal your jars each time. I personally recommend using a canning jar. Stir that into your curd and gently heat the curd. Add a teaspoon of cornstarch and 2 teaspoons of cold lemon juice or water together. You can also use cornstarch to thicken your curd. Continue cooking until you reach that point. You should also see a clear, unmoving line when you drag a finger down the back of that coated spoon. It should completely coat a wooden spoon. If you are still in the process of making the lemon curd, you can cook it a little longer. While you are cooking your curd, it might seem as though it will be too runny, but once you put it in the refrigerator, it will thicken and be nice and spreadable. The first thing to remember is that the curd thickens when it cools. Lemon curd is really simple to make, but sometimes it doesn't come out exactly the way you want.
Making curd for the first time can seem really intimidating, especially if you aren't used to tempering eggs. You can add a splash of vanilla extract for even more flavor.
If you don't like or have dried food-grade lavender around, feel free to omit! I get my lavender from World Market. It is a very subtle lavender flavor and it completely optional. I loved it so much that I knew it needed its own blog post. Lemon curd is by far my favorite and I’ve made a few versions on the blog, but this lemon curd recipe…. Maybe you’ve noticed that with all the curd recipes on the site (see blood orange curd, citrus curd, and pomegranate curd). Possibly the best curd you will ever try. This sweet and bright lemon curd is an easy and irresistible spread that is like tasting a bit of liquid sunshine.