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Long ago I made some lemon curd for a cake and decided that it was really yummy stuff! But I’ve never made it again…until yesterday. I’ve read that some people make up a batch of lemon curd and store it in the fridge to use on scones or other baked yummies. It’s a good idea, as long as it doesn’t get lost in the recesses of your fridge (I’m sure mine would). Then I came across the idea of canning the lemon curd in Put’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
Lemon Curd
From Put’em Up! with some small changes.
Makes a little more than 3 half-pint.
1 Tbsp. lemon zest
1 cup lemon juice (4-5 lemons) *bottled lemon juice has standardize acidity and may be safer to use.
1.5 cup sugar
3/4 cup butter, cut into pieces
4 eggs
1/2 tsp. salt
Combine all ingredients in a double boiler or a heatproof bowl over a pot of water. Bring the water to a simmer and whisk the curd until it thickens and reaches 170 degrees F (about 10 minutes). Ladle curd into sterilized half-pint jars leaving 1/4 inch head-space. Release air, and place lids and rings onto jars. Process for 10 minutes in a boiling water bath making sure to adjust the time to your altitude (it would be 12 minutes for where I live). Let the jars rest in canner for 5 minutes then remove and set on counter for 24 hours. Store in cool dark place for up to a year, but it’s best if used within 3 or 4 months.
1 comment
The whole eggs, not just the egg yolks?