Does Lemon Curd Need Refrigeration?
Decorating By sharon57 Updated 13 Jun 2008 , 10:53pm by patrincia
I wouldnt let it sit out overnight because it does have eggs in it. Im paranoid about putting stuff in the fridge so if it was me id put it in the fridge. im sure it would be fine sitting out most of the day
Rose Levy Beranbaum, author of The Cake Bible, states on her blog that lemon curd was originally developed in Britain long before refrigerations was available - they would typically store it in a cool spot in the kitchen for weeks. I guess the high sugar and acid content act as preservatives. I don't know if I would try that for a commercially produced brand, but I would with a good homemade recipe. Refrigeration would obviously keep it even longer, but she says in the book that refrigeration over 3 weeks will dull the fresh citrus flavor. Hope that helps.
IMO the commercial stuff will be a lot safer than fresh stuff to leave at room temp - after all, they create the vacuum on the jar lids by heating it to high temps - something that doesn't happen when you make it yourself (even though I think fresh tastes much better!). I think you will be fine for several days.
You can leave it out for a while. It is very acidic and that wil inhibit bacterial growth. It has a decent amount of sugar in it as well that will also act as a preservative. I know that my lemon curd reaches 165 degrees while I am gooking it.. it takes 10 or so minutes for it to thicken up and I have checked with the thermometer.
Yes, commercial brands are vacuum sealed, but they might contain chemical ingredients to imitate the flavor of the sugar and acid in a homemade, non-vacuum sealed jar (sugar and acid are natural preservatives). I guess it's important to check the ingredients - then decide for yourself.
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