The day of Lemon Curd

Lemon Curd

A fateful day! I Had bought lemons and limes at the Perk to make and can Lemon curd. I was really excited to finally get the opportunity to make Lemon Curd because it my favorite pancake topping. It’s also wonderful on pond cake, ice cream, in cookies or pies, or as a jam. I used a recipe that I found from the National Center for Home Food Preservation on I used 6 limes and 6 lemons and used 1/3 cup lemon juice from the bottle and the rest squeezed from the lemons and limes. All that zesting squeezing and stirring is a lot of work but boy was it worth it. I got 14 small jars (4oz) so I’ll be set for a while.
Lime or Lemon Curd:
• zest of 14 limes (or zest of 10 lemons)
• 2 c. lime or lemon juice (about 14 limes or 10 lemons)
• 8 whole eggs
• 14 egg yolks
• 2 tsp. salt
• 5 c. sugar
• 1 1/2 c. unsalted butter, melted
• large stock pot with metal rack
• 9 half-pint canning jars with rings and new lids
• tongs
• double boiler, or a large stock pot & metal bowl
• instant read thermometer
1. Thoroughly wash and scrub the limes, then dry with a paper towel. Using a citrus zester (or grater if you don’t have a zester), remove the zest from the limes, avoiding the bitter white pith.

2. Cut the limes in half, and juice. You will need 2 cups of lime juice total.

3. Heat up your double boiler, or you can do what I do and place a large metal bowl over a pot of simmering water. Add the sugar, whole eggs, egg yolks, salt, and lime zest. Mix thoroughly with a whisk.

4. As you continue whisking, add the lime juice. Then add the melted butter. (Wear oven mitts while doing this for safety) Continue cooking the mixture slowly over the simmering water, while whisking. Check with the thermometer regularly. Once the mixture starts to thicken, and it reaches 170 degrees F, turn off the heat and remove the pan to a kitchen towel.

5. Strain the curd into a clean glass or metal bowl. This is to remove any curdled bits, egg chalaza, and the zest. Your curd is now ready to can. (If you prefer to refrigerate, use within a week, or freeze for up to 1 year.)

6. To can the lemon curd, sterilize the jars, rings, tongs, and ladle in boiling water for 10 minutes. Turn off the heat. Remove the hot jars to a kitchen towel, and fill with hot lemon curd, leaving a 1/2″ head space. While filling the jars, soak the new lids in the hot water. Wipe the rims, top with the lids, and screw the rings down finger tight.

7. Make sure the water in the stock pot (with metal rack in bottom) is no hotter than 180 degrees. (Cool down with cold water if needed before proceeding.) Set the filled jars on the rack inside the stock pot. Make sure the water covers the tops of the jars by at least one inch. Turn on the heat, and bring the water back up to a boil (covered). Once boiling, let the jars process for 15 minutes (if below 1000 ft). You will need to add an extra 5 minutes processing time for every additional 5000 ft in elevation.

8. When the processing time is up, carefully remove the hot jars to a kitchen towel. Do not the disturb the jars – you will hear a “pinging” sound as the jars cool – this is part of the sealing process. The next day, test for a proper seal by depressing the lid with a finger, making sure it does not move up and down. Use home canned curd within 3-4 months, separation or color changes may occur with longer storage.


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