Lemon Curd

Description:

Lemon curd is a rich, creamy spread with a bright, tangy flavor that’s perfect for spreading on toast, scones, or using as a filling for cakes and pastries. Canning lemon curd allows you to enjoy this delicious treat for months.

Total Time:

• Preparation Time: 10-15 minutes
• Cooking Time: 15-20 minutes
• Canning Time: 15 minutes
• Total Time: 40-50 minutes

Ingredients:

• 1 cup (240 ml) fresh lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, cut into small pieces
• 4 large eggs
• 2 large egg yolks
• Pinch of salt

Equipment:

• Canning jars with lids and bands (half-pint or 4-ounce jars)
• Large pot or double boiler
• Whisk
• Fine mesh strainer
• Jar lifter
• Canning pot or large stockpot with a canning rack

Instructions:

1. Sterilize the Jars:
   • Wash jars, lids, and bands with warm, soapy water. Rinse well.
   • Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep them warm in the water until ready to use.
2. Prepare the Ingredients:
   • Juice and zest the lemons, being careful to avoid the white pith, which can be bitter.
   • Cut the butter into small pieces and set it aside.

1. Combine Ingredients:
   • In a large heatproof bowl or double boiler, whisk together the lemon juice, lemon zest, sugar, eggs, egg yolks, and salt until well combined.
2. Cook the Curd:
   • Place the bowl over a pot of simmering water (do not let the bowl touch the water).
   • Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 10-15 minutes. The curd should reach a temperature of 170°F (77°C).
   • Remove from heat and immediately whisk in the butter pieces until smooth and fully incorporated.
3. Strain the Curd:
   • Pour the lemon curd through a fine mesh strainer into a clean bowl to remove the zest and any cooked egg bits, resulting in a silky smooth curd.

1. Fill the Jars:
   • Carefully ladle the hot lemon curd into the sterilized jars, leaving 1/2 inch of headspace at the top.
   • Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the bands until fingertip-tight.
2. Process the Jars:
   • Place the jars in a canning pot or large stockpot, ensuring they are covered by at least 1 inch of water.
   • Bring the water to a gentle boil and process the jars for 15 minutes (adjust for altitude if necessary).
3. Cool and Store:
   • After processing, remove the jars with a jar lifter and place them on a towel-lined surface to cool completely.
   • After 24 hours, check the seals by pressing the center of each lid. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within 1 month.

Storage:

• Store sealed jars in the refrigerator for up to 3 months. Lemon curd is not shelf-stable for long-term storage at room temperature, so refrigeration is required.

Notes:

• Egg Safety: Lemon curd should be processed at a low boil to avoid overcooking the eggs, which could lead to a scrambled texture.
• Serving Suggestions: Use lemon curd as a spread for toast, scones, or pancakes, or as a filling for tarts, cakes, or pastries.
• Flavor Variations: For a different twist, try using lime juice and zest instead of lemon for a lime curd.

Enjoy the bright, tangy flavor of homemade lemon curd year-round with this canning recipe!