If you clean the jars before making the lemon curd, set them upside down on a clean towel while you bake to prevent any contaminants from falling into them. If you’re going to freeze the lemon curd and decide to use plastic containers, make sure they contain “freezer safe” labels. Not all plastics are safe to freeze.

Be careful while handling the lemon curd. The bowl will likely be very hot, so use oven mitts or a dish towel so you don’t burn your hands. Because of the consistency of lemon curd, you may need to use a rubber spatula to get all of it out of the bowl.

This is especially important if you don’t have enough time to let the jars cool before you put them into the fridge or freezer.

A thick layer would form over the curd if it came into contact with too much air while cooling. While not harmful, the consistency would be a little off from what you’d expect.

If you don’t have time for the lemon curd to fully cool, go ahead and put the lids on over top of the plastic wrap and put the jars into the fridge. If you need to freeze the curd, wait until the jars have thoroughly cooled in the fridge before removing the plastic wrap and transferring them to the freezer.

Write the “date made” on pieces of masking tape and stick them to the jars. That way, you’ll know how long they’ve been in storage.

Avoid contaminating the lemon curd by always using a clean spoon when you scoop some out of the jar.

If you lose power and the contents of your freezer start to thaw, you’ll need to either transfer the curd to a fridge or throw it out.

As long as your lemon curd was thawed properly in the fridge, it could actually be frozen again if needed.

A lot of recipes call for half-pints (8 ounces) of lemon curd; if you have jars that size, they’ll make it easier when it comes time to measure the curd for various recipes. If you’re going to can your lemon curd, the National Center for Home Food Preservations recommends using bottled lemon juice instead of fresh lemon juice. Bottled lemon juice has a stable acidity level, whereas the acidity level of fresh lemons could vary from fruit to fruit. Maintaining the right level of acidity is important for food safety in canning.

The rack is used to keep the jars from touching the bottom of the canner. This is important because otherwise, the contents in your jars might get over-cooked or burned since they’d be so close to the burner.

The water in the canner should be kept lower than the boiling point at this stage so that the jars will have enough time to fully process once they’re added.

Straining the lemon curd helps remove any bits of lemon zest or egg that might mar the smooth consistency of the curd.

Make sure to use the 2-piece lids that often come with canning jars. They’re made of a flat disc that covers the opening of the jar and a band that seals the cover in place.

Watch out for hot water and be careful to not splash yourself.

If you’re at an altitude above 1,000 feet (300 m), change the processing time to 20 minutes. For altitudes over 6,000 feet (1,800 m), process the lemon curd for 25 minutes.

You’ll know the lids have sealed when they no longer flex or move when you push on the top. If the lid still moves or buckles when you press on it after 24 hours, store your lemon curd in the fridge and use it within 3-4 weeks.

If you notice any separation or discoloration in the curd, throw it away.

Pair this sweet and tart treat with cups of coffee for the perfect afternoon treat.

You could use strawberry cream cheese for a fun variation on this dip.

You could even blend the curd and ice cream to make a milkshake.

If you’re hosting a breakfast or brunch, display the lemon curd in a small bowl along with a spoon so guests can serve themselves.

For a pretty presentation, sprinkle the top of the lemon bars with powdered sugar.