Best 3 Microwave Lemon Curd With Canning Instructions Recipes
Indulge in the delightful symphony of flavors with our curated collection of lemon curd recipes. Embark on a culinary journey that begins with a classic microwave lemon curd, crafted with the utmost simplicity and convenience. Elevate your taste buds with our zesty lemon curd tart, a harmonious blend of tangy filling nestled within a buttery crust. For a refreshing twist, immerse yourself in the vibrant flavors of our lemon curd cupcakes, topped with a cloud-like meringue frosting.
And if you seek a delightful spread for your morning toast or a tangy addition to your favorite desserts, our traditional lemon curd recipe delivers a burst of citrusy goodness. Dive into the world of lemon curd with our diverse selection of recipes, each offering a unique flavor experience that will tantalize your taste buds and leave you craving more. Let the vibrant tang of lemon dance on your palate as you explore the culinary wonders that await you.
MICROWAVE LEMON CURD
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Provided by CATSEO
Categories Desserts Fillings Fruit Fillings
Time 16m
Yield 16
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 14.1 g, Cholesterol 50.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 14.1 mg, Sugar 13 g
MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)
Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.
Provided by Deb Wolf
Categories Lemon
Time 15m
Yield 1 2/3 Cups, 26 serving(s)
Number Of Ingredients 4
Steps:
- Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
- Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
- Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
- Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
- Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
- Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
- Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
- For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.
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.
Tips:
- Use a microwave-safe bowl that is large enough to hold the ingredients without overflowing.
- Whisk the ingredients together thoroughly before microwaving to ensure even cooking.
- Microwave the lemon curd in short intervals, stirring in between, to prevent curdling.
- The lemon curd is done when it has thickened and coats the back of a spoon.
- Let the lemon curd cool completely before storing it in the refrigerator.
- Lemon curd can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- To can lemon curd, follow the instructions in the recipe carefully.
- Canned lemon curd can be stored in a cool, dark place for up to 1 year.
Conclusion:
Lemon curd is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast, used as a filling for tarts and pies, or added to yogurt or ice cream. It is also a great way to add a tangy flavor to savory dishes such as chicken or fish. With its bright yellow color and tart flavor, lemon curd is sure to brighten up any dish.
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