Best 4 Lemon Curd For Canning Recipes
Lemon curd is a classic dessert spread made from lemons, butter, sugar, and eggs. It has a smooth, creamy texture and a bright, tangy flavor. Lemon curd can be used as a filling for tarts, pies, and cakes, or it can be spread on toast, scones, or muffins. It can also be used as a glaze for roasted chicken or fish. This article provides two recipes for lemon curd: a traditional recipe and a microwave recipe. The traditional recipe is made on the stovetop and takes about 30 minutes to make. The microwave recipe is made in the microwave and takes about 10 minutes to make. Both recipes are easy to follow and result in a delicious and versatile lemon curd that can be enjoyed in many different ways.
Here are our top 4 tried and tested recipes!
LEMON CURD FOR CANNING
This is nice for a gift. Just be sure to include a note with the shelf life, as it only stores for a few months before it turns dark.
Provided by Violet 2
Categories < 4 Hours
Time 1h15m
Yield 3-4 half pints, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
- Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
- Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
- Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
- Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
- In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
- Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F Use a food thermometer to monitor the temperature.
- Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
- Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in the prepared boiling water canner using only halfpint or smaller jars,.
- Process 15 minutes (elevation 0-1,000 feet), 20 minutes (1,000-6,000 feet), 25 minutes (above 6,000 feet).
- See http://www.uga.edu/nchfp/how/can_02/lemon_curd.html.
- Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
LEMON CURD
Steps:
- In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use Fresh Ingredients: Using fresh lemons is crucial for achieving the best flavor in your lemon curd. Look for lemons with bright yellow skin and no blemishes.
- Zest the Lemons Finely: Finely zesting the lemons ensures that you capture the maximum amount of flavor from the lemon peel. Use a microplane grater for best results.
- Use Unsalted Butter: Unsalted butter allows you to control the amount of salt in the curd. If you only have salted butter, omit the added salt in the recipe.
- Cook the Curd Slowly: Cook the lemon curd over medium-low heat, stirring constantly. This prevents the curd from curdling or scorching.
- Strain the Curd: Straining the lemon curd removes any lumps and ensures a smooth texture. Use a fine-mesh sieve for best results.
- Store the Curd Properly: Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the curd for up to 6 months.
Conclusion:
Making lemon curd for canning is a rewarding experience that allows you to enjoy this delicious spread all year round. By following the tips and instructions provided in this article, you can create a flavorful and versatile lemon curd that can be used in various ways. Whether you enjoy it on toast, scones, or as a filling for pies and tarts, lemon curd adds a burst of citrusy goodness to any dish. So, gather your ingredients, put on your apron, and start creating your homemade lemon curd today!
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