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Lisa - LA

REC: Lemon or Lime Curd

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Joined: Dec 9, 2005

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Posted to Thread #7843 at 5:15 pm on Sep 9, 2007

This was originally posted by mistral on the "other" place:

<i>
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
5 eggs
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.


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