Place plastic wrap directly
on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
Cover
surface of curd with a piece of plastic wrap (this prevents a skin from forming on the top) and allow to cool to room temperature.
Press a sheet of plastic wrap onto
the surface of the curd and refrigerate until chilled.
Cover immediately with plastic wrap placed directly onto
the surface of the curd so that a skin doesn't form and refrigerate for up to a week.
Pour this through a strainer and cover
the surface of the curd with plastic wrap.
If not using immediately for the mousse, press a piece of plastic wrap directly on
the surface of the curd and refrigerate until ready to use.
Allow to cool, then transfer to the fridge with a piece of clingfilm placed directly on
the surface of the curd to cool completely.
Cover
the surface of the curd with plastic wrap and chill while you make the cupcakes.
Press plastic wrap onto
the surface of the curd and refrigerate until chilled, at least an hour or up to a day.
Transfer lemon curd to a medium bowl and place a piece of plastic wrap directly on
the surface of the curd.
Lay a sheet of plastic wrap directly on
the surface of the curd to avoid a skin from forming; wrap tightly.
Press a sheet of plastic wrap directly onto
the surface of the curd to prevent a skin from forming.
Transfer the curd to a clean container and cover by laying a sheet of plastic wrap directly on
the surface of the curd, pressing the plastic gently to remove trapped air bubbles; cool to room temperature, then refrigerate.