1/2 Photos of Lemon Curd for Canning
1 hr 15 mins
Violet #2's Note:
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.
My Private Note
half pi ...
Units: US | Metric
- 1Wash 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.
- 2Fill 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.
- 3Caution: 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.
- 4Combine 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.
- 5Heat 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.
- 6In 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.
- 7Place 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.
- 8Remove 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.
- 9Fill 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.
- 10Process in the prepared boiling water canner using only halfpint or smaller jars,.
- 11Process 15 minutes (elevation 0-1,000 feet), 20 minutes (1,000-6,000 feet), 25 minutes (above 6,000 feet).
- 12See http://www.uga.edu/nchfp/how/can_02/lemon_curd.html.
- 13Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
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Nutritional Facts for Lemon Curd for Canning
Serving Size: 1 (320 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1292.0
- Calories from Fat 568
- Total Fat 63.1 g
- Saturated Fat 35.0 g
- Cholesterol 800.4 mg
- Sodium 138.7 mg
- Total Carbohydrate 173.8 g
- Dietary Fiber 0.3 g
- Sugars 168.7 g
- Protein 15.4 g