I make lemon curd sometimes. I tried a recipe for canning it once. Before it was canned, it tasted great, but afterwards? Not good. It killed the flavor. But what about freezing it? I made a batch about a week or so ago and froze most of it. I have taken some out to test it, and it seems fine. Is it going to get all rubbery in the freezer? Will it take a few months before it does? I have it in the regular freezer right now instead of the deep freeze.