I had six leftover egg yolks looking for a use and this one was just perfect. I had no idea lemon curd could be frozen. This makes 1 pint-enough for 1 9 inch tart.
From The Ball Blue Book of Preserving
You Will Need:
6 large egg yolks
3/4 cup sugar
Grated peel of one lemon
1 cup fresh lemon juice
1/2 cup cold, unsalted butter cut into 8 pieces
Press egg yolks through a sieve set over a heavy saucepan to remove traces of egg white. Add sugar, peel and juice. Heat over medium heat, whisking until combined, then stirring with a wooden spoon constantly. Cook until mixture coats the spoon (about 20 minutes) taking care not to curdle the eggs. Remove saucepan from heat. Stir in the butter one piece at a time stirring after to ensure it is smooth. Pour into clean jars or plastic freezer containers (I used glass jars) leaving 1/2 inch headspace. Let cool about 1 hour, then cap, seal and set in freezer. Thaw in fridge when ready to use.
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