Welcome back to 1870s Homestead! I’m Rachel, and today I’m excited to share a delightful new canning recipe that I recently discovered: lemon curd. As a lover of all things lemon, this recipe was a game-changer for me. At first, I was skeptical about whether it was safe to can lemon curd, but rest assured, this method is approved by the National Center for Home Food Preservation.
nchfp.uga.edu/how/can/canning...
In this video, I’ll walk you through the entire process of making and canning lemon curd. Don’t let the techniques intimidate you-it's a straightforward recipe that yields incredibly delicious results. We’ll use fresh lemons, eggs, sugar, and a few other simple ingredients to create a smooth and creamy lemon curd that’s perfect for adding a burst of flavor to your favorite desserts.
Here’s the recipe you’ll need to follow:
Ingredients:
1 cup of freshly squeezed lemon juice (about 4 medium to large lemons)
2 cups of white granulated sugar
4 whole eggs
7 egg yolks
¾ cup of chilled butter, cut into cubes
3 tablespoons of lemon extract (optional, instead of lemon zest)
1 teaspoon of vanilla extract
Instructions:
Prepare the Double Boiler: If you don’t have a double boiler, improvise with a pot of water and a heatproof bowl. Ensure the water doesn’t touch the bottom of the bowl.
Combine Ingredients: In the bowl, whisk together 4 whole eggs, 7 egg yolks, and 2 cups of sugar until well combined.
Add Lemon Juice: Pour in the freshly squeezed lemon juice and stir gently to incorporate.
Heat Slowly: Heat the mixture over medium heat, stirring constantly. It’s crucial to keep the mixture moving to avoid cooking the eggs. Continue until the mixture thickens and reaches 170°F (77°C).
Incorporate Butter and Flavorings: Remove the bowl from heat and immediately whisk in the chilled butter cubes until melted and fully incorporated. Add the lemon extract (if using) and vanilla extract, stirring until smooth.
Fill Jars: Pour the hot lemon curd into sterilized jars, leaving a half-inch of headspace. Wipe the rims clean and secure the lids.
Process in Water Bath: Process the jars in a water bath canner for 15 minutes, adjusting for your altitude as necessary.
Cool and Store: Allow the jars to cool completely. Store them in a cool, dark place and enjoy within the recommended shelf life.
Lemon curd is incredibly versatile. You can use it in trifles, pastries, or simply as a spread. I’ve even made a delicious blueberry bread with it swirled in. Despite the rich ingredients, it’s worth every bite, and it’s a hit at my Farm Stand. I hope you enjoy making and savoring this lemon curd as much as I do. Don’t forget to check out the affiliate link for canning supplies in the video description. Happy canning!
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