Freezing lemon curd?
I made some lemon bars from a Passover recipe (no grain products- flour, corn starch, etc.). I had lemon topping mixture left, which included fresh lemon juice, whole eggs, sugar and potato starch. I cooked the leftover lemon topping in a double boiler until it was thick enough to leave a track when I drew a line on the back of the spoon. It's now in the fridge, waiting to be made into something else- or discarded.
Can I freeze it? I have about a cup and a half of lemon curd.