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|Lisa - LA||
REC: Lemon or Lime Curd
Joined: Dec 9, 2005
Posted to Thread #7843 at 5:15 pm on Sep 9, 2007
This was originally posted by mistral on the "other" place:
REC: Lemon curd for canning (one recipe, there are more out there!)
Don't overcook this. Lemon curd is done when you can dip a spoon into the cooked curd mixture and then wipe a finger across the back of the spoon and the finger will be clearly visible--the curd will not run back into the finger trace. Pull off heat AS SOON as this test happens correctly or the eggs will curdle and your lemon curd will be gritty with small egg particles. It will still be tasty, but the texture won't be there!
Lemon or Lime Curd
4 teaspoons grated lemon or lime peel
2/3 cup lemon or lime juice
1 cup sugar
1/2 cup (1/4 lb.) butter or margarine, melted
Prepare and sterilize three 1/2-pint canning jars.
Combine lemon peel, lemon juice, eggs, and sugar in a blender; whirl until well blended. With blender on lowest speed, gradually add butter in a thin stream. Transfer mixture to a small, heavy pan. Cook over low heat, stirring constantly, until mixture is thick enough to mound slightly when dropped from a spoon (6 to 8 minutes).
Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe rims clean; top with hot lids, then firmly screw on rings.
Process jars of lemon curd in BWB for 10 minutes. Store in a cool place for up to 1 year. Makes 3 cups.</i>
Lisa's notes: I made several batches of this with Meyer lemons, and it is absolutely fabulous! I wish I would have kept more of it for myself. The only thing is I didn't get the yield it states, not quite 3 cups from each batch.
Other messages in this thread:
- 7843. I'm interested in starting canning.... any suggestions/tips?? - greedie - 3:08pm on 09/07/07 (13)
- This was recently discussed in 7691. You may also want to do a search on "canning" Good Luck! [NT] - CynUpstateNY - 3:27pm on 09/07/07
- Start with something easy like jam until you get the hang of it. Pretty easy, really... - cheezz - 4:34pm on 09/07/07
- Some jam recipes need added pectin, others don't. Apple is one that has - DawnNYS - 12:27pm on 09/08/07
- Great, thanks. I'll do a search. [NT] - greedie - 12:47pm on 09/08/07
- Sorry, I should've linked it for you - here it is. [NT] [LINK] - DawnNYS - 1:27pm on 09/08/07
- And no processing needed unless you plan to store, unopened. (Store in refrigerator.) - DawnNYS - 1:30pm on 09/08/07
- My first canning session was lemon curd and cranberry marmalade - I got the supplies - LisainLA - 1:50pm on 09/08/07
- Yes, please post recipes! And did you use dried cranberries? I can't find - Traca - 3:51pm on 09/09/07
- REC: Lemon or Lime Curd - LisainLA - 5:15pm on 09/09/07
- And here is the REC: Cranberry Citrus Marmalade - LisainLA - 5:20pm on 09/09/07
- All my favorite flavors! Thanks. I can't wait for cranberry season! [NT] - Traca - 6:03pm on 09/09/07
- oh boy this sounds good. [NT] - AngAk - 1:34pm on 09/10/07
- be sure and let us know what you tried first and how it came out! [NT] - cheezz - 2:56pm on 09/09/07