Grow Preserve Eat

Lemon Curd – How to Water Bath Can this Zesty Sweet Treat

What is Lemon Curd?

Lemon curd is a sweet and tangy treat that is great addition to add to your shelf of preserves. I love the taste of lemons, especially when this recipe is the perfect balance of sweet and tart. Add as a filling to your next batch of cupcakes or spread it on slice of breakfast toast. I prefer lemon curd over most jams for its bright refreshing flavor. Furthermore, it makes for a perfect small gift for friends and family.

Canning Lemon Curd

Lemon curd is one of the few recipes that you can water bath process that contains eggs. I think this recipe is still pretty simple, and absolutely can be done by beginner canners.

The thing to note is that it is absolutely essential to follow the guidelines if you want to ensure a safe lemon curd to store on the shelves. Most importantly your water bath needs to be at 180 degrees when you place your filled jars into it. The time it takes the canner to reach a rolling boil is part of the processing time. Once the water is at a rolling boil, you can finally start a 15 minute timer. In total your jars will be processing for 30 minutes or so.

If you want the official recipe you can find it here on National Center for Home Preservations Website.

Lemon Curd

If you want to see this process in action you can check out my YouTube video! I processed 10lbs of lemons into a variety of delicious and useful things for the home and kitchen!

All things Lemon

Lemon Curd not your style? Check out this post with lots of great ideas for using lemons around the the house. It includes links to making your own lemonade concentrate, a lemon honey cough soother, and easy cleaning solution for the kitchen!

How to Water Bath Can Delicious Lemon Curd

Recipe by growpreserveeat@gmail.comCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Medium
Servings

4

half pints
Prep time

10

minutes
Cooking time

40

minutes
Canning Time

15

minutes

Ingredients

  • 7 Egg Yolks

  • 4 Whole Eggs

  • 2.5 C Sugar

  • 1/2 C. Lemon Zest

  • 1 C. Lemon Juice

  • 3/4 C. Unsalted Butter (cold)

Directions

  • First, prepare 4 or 5 glass pint jars by washing them in hot soapy water and keep warm until ready to use.
  • Prepare your double broiler by filling the bottom part with water and bringing to a boil.
  • Prep your water bath canner by filling with enough water so that the jars will be covered by 1-2 inches of water when full and placed into the canner. Turn the heat on low and place a thermometer in the water. The goal is to reach 180 degrees at the same time as you are ready to place your filled jars in the canner. Adjust the heat as needed.
  • Combine the sugar, lemon zest in a small bowl and mix together with your fingers or a fork.
  • Place the eggs and the egg yolks into the top pot of the double boiler and whisk for one minute to break up the eggs.
  • Slowly incorporate the sugar and lemon mixture and continue to whisk until smooth. Add the lemon juice.
  • Place the top of the double broiler over the bottom pan and whisk continuously.
  • Next, as the mixture begins to heat and while whisking drop small chunks of butter into the mixture one at a time until all the butter has been incorporated.
  • Cook mixture until it reaches 170 degrees and then remove from the heat.
  • Pour the mixture through a mesh strainer if desired for a silky smooth curd before ladling into warm jars leaving 1/2 inch headspace.
  • Wipe rims with white vinegar, center lids, and tighten rims to fingertip tight.
  • Once your water bath is 180 degrees before placing the filled jars into the water bath canner.
  • Allow the water bath canner to come to a full rolling boil before starting a timer for 15 minutes.
  • Once the 15 mins is up, turn off the heat and remove the jars to cool on a clean towel covered cutting board.
  • Finally, After 24 hours check the seals before storing in a cool dark place up to a yeah!
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