If you’ve never had lemon curd, it’s a thick, spreadable, sweet, rich lemon spread for toast, scones, or desserts. It’s delicious and decadent, and can even be made and preserved! Even though it has eggs and butter, it can be canned! (<-terrible pun not intended) Because it’s so acidic from the lemon juice, it will preserve. However it will not keep forever, or for years like a jam/pickle. Keep an eye on the seal, and discard if it smells off, or the seal is compromised. About 6 months is the longest you want to go if you’re storing at room temperature.
You will definitely need a cooking thermometer for this one!
Step 1: Sterilize Jars
Place 5-6 250ml (half pint) Mason Jars and lids into a hot water bath, and boil at least 5 minutes to sterilize. Keep them in the boiling water until right before putting the curd in.
Step 2: Prepare curd
Prepare a double boiler, or a stainless steel bowl over a pot with a shallow amount of simmering water. Before placing the bowl on the heat, combine the eggs, sugar, lemon juice and peel and whisk to combine. Cut the butter into small chunks, and add to the mixture.
Step 3: Heat and combine
Put the bowl over the heat, and, whisking constantly, let the butter melt, and mix into the mixture. Continue whisking as the mixture heats up, and heat mixture to 175°, whisking constantly.
Step 4: Can and Process
MOVING QUICKLY (holy crap does this stuff set up fast, guys), remove the jars from the water, and fill with lemon curd mixture, ensuring rims of the jars are clean, and sealing with lids. Gently place the filled jars back into the boiling water, and set to maximum. Once water is at a full rolling boil, boil for 15 minutes to process. Remove from the water and let cool.
Loving the city, but longing for the farm, Melissa has made a hobby and a habit out of living sustainably, and DIYing, all while enjoying the perks of living in the big city. From Vancouver BC, she posts about making your own homestead from the smallest condo, and bringing farm living to rapid transit.
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