Home Canned Lemon Curd - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Home Canned Lemon Curd



    Make This Mountain Resort Your Outdoor Playground This Summer
    Recipe Featured on Taste of Today on Tuesday, December 15, 2009

    1 cup  Fresh Lemon Juice
    2 ½ cups  Granulated Sugar
    ¾ cup  Unsalted Butter-cut into cubes (1 ½ sticks)
    7   Egg Yolks ( from large eggs)
    4   Eggs (large)

    · Combine all ingredients in a stainless steel bowl. Place over a pot of simmering water and stir. Stir constantly until the mixture becomes thickened and is heated to 180°f. Remove from the heat and strain into a clean bowl.

    · Carefully ladle into dry, half pint jelly jars that have been heated in a boiling water canner to 180°f. Leave ½” of headspace in the jar. Wipe the top edge of the jar with a paper towel dampened with hot water. Place 180°f heated brand new canning lids on top and fit on band until finger tight.

    · Carefully place jars in a large, tall pot of heated water. Make sure there  is enough water to cover jars by 3”. Place lid on top and bring to a boil. From the time it comes to a boil, maintain a full boil for 15 minutes. Turn pot off and allow to cool 5 minutes. Carefully lift jars out of the canner and place on a kitchen towel on your counter. Listen for the lids to “pop” and insure a good seal. Let sit for 24 hours undisturbed.

    · Carefully unscrew the bands and towel dry the tops of the jars and the inside of the bands. Screw the bands back on with a decorative piece of cloth if desired. Label and date. Store in a cool, dry place and use within 6 months. Refrigerate after opening. Great served with fresh fruit, ice cream, with biscuits, muffins or scones. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com