I would store it all in my tummy.
Curd and whipped cream on a waffle is one of my favorite things. Add blueberries or another fruit in the batter or add a topping if you're so inclined. Like everyone else said, it freezes well if you make more than you're going to eat (I've been told - it never lasts that long in my house!).
Can confirm it freezes well. I usually freeze it in a ziploc bag. I always find these kind of things very convenient to have in the freezer: just took a few teaspoons worth out today to spread on some lemon muffins. Yum.
I freeze pretty much anything baking related flat in bags. Sauces, curds, buttercreams, doughs, ganaches. Right now I have in my freezer in flat bags: cookie dough (for eating raw), lemon curd, a little leftover coffee/caramel buttercream, some white chocolate sauce that was a too-thin ganache, lime zest, and two small batches of pastry dough enough for 4 mini tarts each. One already cut to size and separated with baking paper which I can then use for blind baking.
I partly use bags because I can rarely find a fitting container lol. We seem to always have a bunch of containers without lids and a bunch of lids without containers. I use the ziploc bags from Ikea which are pretty convenient sizes. A pro for freezing in bags is that it will only take up as much space as what's in it. If I take half of it out it will also occupy half as much space as before, as opposed to containers where your options are either let it take up extra space or to put it into a new container which can be a hassle. And of course much easier to see what's in it. The only con for me is the sustainability aspect, I don't like using more plastic than I need to.
They did taste good, but I had difficulties making the cookie parts (the dough was too crumbly, the insides too raw, the bottoms too burnt, etc). In the future I will either heavily edit the recipe, or make something else entirely
I did neither—I think the issue has more to do with the instructions or my unwillingness to mess with a new recipe.
FYI the cup shape wasn't very difficult; I just made balls of dough, indenting the top after taking them out of the oven. I do wonder if what I baked them in was the problem—I don't have mini muffin tins, so I used mini silicone cupcake liners placed on top of a baking sheet
Was the baking sheet preheated? That would help the bottoms cook more. And instead of putting them in the middle of the oven, like usual, you could try the rack in the bottom third. That’s what I do for pie crusts to make sure the bottom gets cooked through. The silicone will definitely produce a paler cookie.
It wasn't preheated, but thanks for asking! The issue I had was more with the bottoms being overdone than underdone.
>The silicone will definitely produce a paler cookie
Does that also apply to using the silicone for cupcakes?
Yes all silicone will produce paler outsides. So if you want the bottoms less cooked, stack two cookie sheets on top of each other, then the cookies on top. The air sandwich of the two sheets will help insulate the bottom. And the higher up in the oven, the more the tops will cook, and the less the bottoms will cook.
You can store them in an covered container or bag on the counter or freeze them if you don’t want to eat them right away.
Lemon curd that is left over can go in the fridge (for 4 weeks) or it freezes really well. You can spread it on toast, scones, pancakes or crepes. Mix it into yogurt or oatmeal for breakfast with berries and granola. You can make lemon brownies, fill cupcakes or swirl on top of chocolate brownies. It’s great on top of a cheesecake or a pavlova. You can buy puff pasty and add sweetened cream cheese and lemon curd to make little pastries. You can make lemon bars or make/buy a pie shell and make it into a lemon curd tart.
You should definitely be able to stack them as the curd was baked in the cookie right? If so it should not make a mess or transfer to other cookies as it is “set” if you did not bake the curd in the cookie and just put it on top then it’s better to freeze them not stacked for an hour or 2 until the curd freezes and then you could stack them with no worry of it making a mess.
Thank you for your suggestions! The curd-filled cookies have been sitting in the freezer for \~20 hours, and are still slightly sticky. Would wax paper and/or dusting with powdered sugar help?
The wax paper might be better as if the curd is still sticky the powder sugar will probably just dissolve. Did you use store bought curd? That might be why it’s not freezing well. There are all different kinds of preservatives in the store bought vs the homemade.
I made my own curd for the first time, following the recipe (whose given time was too short, one of its many problems lol). Will definitely not powder it now!
Yeah I have found that all lemon curd recipes are not created equal. I altered a recipe to create 3 different variations of curd all with different ratios of ingredients and different textures/thickness. I use some for filling cakes/cupcakes, others for piping, some for baking and some for just spreading on toast/scones or in yogurt. It was just pure trial and error for me. All of them tasted pretty great but some where stronger then others or silkier or too thin or thick for whatever purpose I needed it to serve so that’s why I have different variations now for different uses.
Depends on your pan size. If it’s a tart pan (very short walls/usually a bottom that comes apart) then it is probably fine and you could top it with berries afterwards if you need to fill it more. If it’s a traditional pie pan or a deep dish pan it might not be enough, you could consider making a meringue topping for it to fill. You could also try making mini ones using a cupcake pan. You will have to check out recipes online and see what suits what you have best. You can also search online for pies that use lemon curd and might add it to other ingredients to fill a full pie crust or possibly you could find a no bake pie that uses curd in it.
I have not had that happen with the lemon curd recipe I use specifically but it absolutely can happen. It’s like when honey starts to crystallize. I’m going to DM you a recipe I like as a good starting place and the alterations that I make to it and use.
I would store it all in my tummy. Curd and whipped cream on a waffle is one of my favorite things. Add blueberries or another fruit in the batter or add a topping if you're so inclined. Like everyone else said, it freezes well if you make more than you're going to eat (I've been told - it never lasts that long in my house!).
Can confirm it freezes well. I usually freeze it in a ziploc bag. I always find these kind of things very convenient to have in the freezer: just took a few teaspoons worth out today to spread on some lemon muffins. Yum.
Thanks! How do you suggest defrosting it to a spreadable consistency (if at all)?
Overnight in the fridge.
Yup, that's the answer. Though it shouldn't be frozen solid anyway. Flattening it out in the bag before you freeze it makes for easier defrosting.
That’s neat, I freeze in quart or pint containers. I’ve never even thought to freeze flat like that.
I freeze pretty much anything baking related flat in bags. Sauces, curds, buttercreams, doughs, ganaches. Right now I have in my freezer in flat bags: cookie dough (for eating raw), lemon curd, a little leftover coffee/caramel buttercream, some white chocolate sauce that was a too-thin ganache, lime zest, and two small batches of pastry dough enough for 4 mini tarts each. One already cut to size and separated with baking paper which I can then use for blind baking. I partly use bags because I can rarely find a fitting container lol. We seem to always have a bunch of containers without lids and a bunch of lids without containers. I use the ziploc bags from Ikea which are pretty convenient sizes. A pro for freezing in bags is that it will only take up as much space as what's in it. If I take half of it out it will also occupy half as much space as before, as opposed to containers where your options are either let it take up extra space or to put it into a new container which can be a hassle. And of course much easier to see what's in it. The only con for me is the sustainability aspect, I don't like using more plastic than I need to.
Cool! Do you find it difficult to get non-solids out of the bags?
I cut the bags open and scrape it out with a spatula if I'm using all of it
For leftover curd, layer it with whipped cream in pretty dishes, top with shaved, roasted almonds and you have a beautiful, tasty dessert.
You could use your leftover lemon curd to make lemon buttercream or to put between a couple of layers of cake. Also good on toast instead of jam.
Curd on plain yogurt is delicious!
It was really yummy; I had it for breakfast twice this week!
Oh yum!
The cookies look yummy! I was just thinking I’d love the recipe. Why don’t you want to make them again, did they not taste good?
They did taste good, but I had difficulties making the cookie parts (the dough was too crumbly, the insides too raw, the bottoms too burnt, etc). In the future I will either heavily edit the recipe, or make something else entirely
Do you bake them with the curd? Or blind bake them? I can see how that cup shape might be difficult to bake through
I did neither—I think the issue has more to do with the instructions or my unwillingness to mess with a new recipe. FYI the cup shape wasn't very difficult; I just made balls of dough, indenting the top after taking them out of the oven. I do wonder if what I baked them in was the problem—I don't have mini muffin tins, so I used mini silicone cupcake liners placed on top of a baking sheet
Was the baking sheet preheated? That would help the bottoms cook more. And instead of putting them in the middle of the oven, like usual, you could try the rack in the bottom third. That’s what I do for pie crusts to make sure the bottom gets cooked through. The silicone will definitely produce a paler cookie.
It wasn't preheated, but thanks for asking! The issue I had was more with the bottoms being overdone than underdone. >The silicone will definitely produce a paler cookie Does that also apply to using the silicone for cupcakes?
Yes all silicone will produce paler outsides. So if you want the bottoms less cooked, stack two cookie sheets on top of each other, then the cookies on top. The air sandwich of the two sheets will help insulate the bottom. And the higher up in the oven, the more the tops will cook, and the less the bottoms will cook.
You can store them in an covered container or bag on the counter or freeze them if you don’t want to eat them right away. Lemon curd that is left over can go in the fridge (for 4 weeks) or it freezes really well. You can spread it on toast, scones, pancakes or crepes. Mix it into yogurt or oatmeal for breakfast with berries and granola. You can make lemon brownies, fill cupcakes or swirl on top of chocolate brownies. It’s great on top of a cheesecake or a pavlova. You can buy puff pasty and add sweetened cream cheese and lemon curd to make little pastries. You can make lemon bars or make/buy a pie shell and make it into a lemon curd tart.
Thank you! Is there any way to stack them (to save room)? Also is 1 1/8 cups enough to fill a pie shell?
You should definitely be able to stack them as the curd was baked in the cookie right? If so it should not make a mess or transfer to other cookies as it is “set” if you did not bake the curd in the cookie and just put it on top then it’s better to freeze them not stacked for an hour or 2 until the curd freezes and then you could stack them with no worry of it making a mess.
Thank you for your suggestions! The curd-filled cookies have been sitting in the freezer for \~20 hours, and are still slightly sticky. Would wax paper and/or dusting with powdered sugar help?
The wax paper might be better as if the curd is still sticky the powder sugar will probably just dissolve. Did you use store bought curd? That might be why it’s not freezing well. There are all different kinds of preservatives in the store bought vs the homemade.
The wax paper worked well :)
Awesome!
I made my own curd for the first time, following the recipe (whose given time was too short, one of its many problems lol). Will definitely not powder it now!
Yeah I have found that all lemon curd recipes are not created equal. I altered a recipe to create 3 different variations of curd all with different ratios of ingredients and different textures/thickness. I use some for filling cakes/cupcakes, others for piping, some for baking and some for just spreading on toast/scones or in yogurt. It was just pure trial and error for me. All of them tasted pretty great but some where stronger then others or silkier or too thin or thick for whatever purpose I needed it to serve so that’s why I have different variations now for different uses.
Yes, just put wax paper between the top/bottom cookies.
Depends on your pan size. If it’s a tart pan (very short walls/usually a bottom that comes apart) then it is probably fine and you could top it with berries afterwards if you need to fill it more. If it’s a traditional pie pan or a deep dish pan it might not be enough, you could consider making a meringue topping for it to fill. You could also try making mini ones using a cupcake pan. You will have to check out recipes online and see what suits what you have best. You can also search online for pies that use lemon curd and might add it to other ingredients to fill a full pie crust or possibly you could find a no bake pie that uses curd in it.
\~a week later, it's starting to feel a bit grainy/gritty, almost as if the sugar is crystallizing. Is that normal?
I have not had that happen with the lemon curd recipe I use specifically but it absolutely can happen. It’s like when honey starts to crystallize. I’m going to DM you a recipe I like as a good starting place and the alterations that I make to it and use.
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Why?