LEMON CURD FOR CANNING

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Lemon Curd for Canning image

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

2 1/2 cups superfine sugar
1/2 cup lemon zest (freshly zested) (optional)
1 cup bottled lemon juice
3/4 cup unsalted butter, chilled, cut into approximately 3/4-inch pieces
7 large egg yolks
4 large whole eggs

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.

md safaet
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This lemon curd is delicious and easy to make. I love that I can make it in the microwave. It's perfect for a quick and easy dessert.


Prakash Poudel
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This lemon curd is the best I've ever had. It's so smooth and creamy, and the flavor is perfect. I love it on toast, scones, and even just by itself. I highly recommend this recipe.


Ernest Pato
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I made this lemon curd for the first time last week and it was a huge success! It's so easy to make and it tastes amazing. I've already made it twice since then and I'm sure I'll be making it many more times in the future.


sayem miah
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This lemon curd is delicious! I love the tangy flavor and the creamy texture. It's perfect for filling tarts and pies, or just eating on its own.


Aman Chy
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I've tried many lemon curd recipes, but this one is by far the best. It's so smooth and creamy, with the perfect amount of tartness. I love it on toast, scones, or even just by itself.


Jplangeveldt Jplangeveldt
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This lemon curd is amazing! It's so easy to make and it tastes incredible. I've used it to make lemon tarts, lemon bars, and even just to eat by the spoonful. It's always a hit.


Rebecca Orick
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I made this lemon curd for a party and it was a huge hit! Everyone loved it. It's the perfect balance of sweet and tart, and it's so creamy and smooth.


Surya Mahomed
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This lemon curd is delicious! It's so easy to make and it tastes just like the lemon curd my grandmother used to make. I love it on toast or scones, or just by itself.


Masked Sweater
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I was a bit skeptical about making lemon curd at home, but this recipe made it so easy. It turned out perfectly! I used it to fill a lemon meringue pie and it was the best pie I've ever had.


Florence Heynes
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This lemon curd is amazing! I've made it twice now and it's always a hit. It's so smooth and creamy, with the perfect balance of tart and sweet. I love using it as a filling for tarts and pies, or just eating it by the spoonful.


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