I've made it. And I've canned it. The longest I've let it sit canned is about 4 months. Obviously it doesn't taste like fresh - but it is better than the jarred stuff you can buy in the store. But canned tomatoes don't taste like fresh tomatoes either. I don't always have the time to make fresh lemon curd. I usually make it in January - when I'm getting my bulk citrus orders from Florida. There are quite a few lemon desserts I usually make at Easter, and I find it very convenient to have my home made canned lemon curd available. I usually can it in the 4 oz jars. I've never frozen it - so I can't comment on the difference between freezing it and canning it. I know there are tons of people on this forum who have 3 or 4 freezers, and thus always recommend the freezing option. But, like many others, I don't have that type of freezer space - so making fresh or canning are my options.

baking911 had RLB's recipe and some tips - lemon bars is something I would make more than once a year! Though I don't tend to bake many sweets except around the holidays (and all our birthdays are around the holidays). I used 2 whole eggs (4oz), juice (2oz) and zest (didn't measure) from 1 lemon, 3/4C sugar, put in glass bowl over small saucepan, took a while to thicken and I added 1/2 stick of butter (in pats) while still on the stove. Added a little more bottled lemon juice (Nellie & Joe's Key West) b/c it needed more - next time I'll use more zest. Seemed pretty thick after all day in fridge but I left it on the counter while reading DD bedtime story so thinned out, more like a glaze but I torted the cake and put a little more than half on (didn't strain since I have microplane, didn't seem to be obnoxiously large chunks of anything), put top on cake and then glazed the top (like a Boston cream cake/pie). We'll see how it is after night in fridge - may just serve with whipped cream rather than usual lemon buttercream frosting.

Wow, cannot believe a "DESSERT" forum is so inactive! :) I did get my answer over at the "Cooking" forum though so I can coninue with my cake and all those extra calories!

Annie, Colleen's recipe is also in my "to try" file. Not sure why I chose the longer cooked recipe this time... Yes, I could definitely eat it out of the jar with a spoon! LOL I may try some in some tarts, It will be delicious on toast or english muffins, I will probably also make a batch of these. I've made them with store bought LC in the past, I bete they'll be over the top delicious with home made! Lemon Curd Bars Source: Midwest Living December 2006 1 c unsalted butter, softened 1 c sugar 2 c all purpose flour 1/2 tsp baking powder 1 10-12 oz jar lemon curd 2/3 c flaked coconut 1/2 c sliced or slivered almonds, toasted Preheat oven to 375F. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within 1/2 inc of edges of pan. In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned. Cool and cut into squares. Makes 32 bars. Linda