Home Canned Lemon Curd

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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
 

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