Can you can lemon curd

Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Use a food thermometer to monitor the temperature. Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens about 5 minutes. Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals. Speaking of meyer lemons. One of the magical things about Southern California is that they just grow on trees there.

I was born in Los Angeles and for my first nine years lived amidst that magical bounty. Having lived in colder climates for the last 21 years, I am startled when I am reminded that there are places where people can just walk outside and pick citrus and that I was once one of them. Making curd is time consuming, but once your ingredients are all assembled, it goes quickly. This basic recipe makes just a single pint, but happily you can easily double or triple it without any ill effects.

Zest three juicy meyer lemons make sure to pick ones that seem heavy for their size. Measure out 1 cup of sugar and set a heavy bottomed pot over low heat.

Made fresh it has a refrigerator shelf life of approx. Canned, it can have a shelf life of approximately 3 to 4 months. There are four key ingredients to make this luscious dessert: sugar, eggs, butter, and lemon or lime. The lemon or lime juice is what makes this recipe safe for boiling water canning. Bottled lemon or lime juice is recommended, since it has a standardized amount of acid.

Zest is used to intensify the fruit flavor. The zest can be omitted. Regular sugar is required for this recipe to provide sweetness and texture. Artificial sweeteners will not work. The University of Georgia researchers felt that superfine sucrose worked best, but regular sucrose will work.

Do not use powdered sugar. Butter provides the richness and creamy texture. In the heat-proof bowl or top part of the double boiler, whisk together the 2 eggs and egg yolk. Add the sugar and the butter in small chunks along with the lemon juice and zest. Whisk until the sugar is completely dissolved and the butter is completely melted. Switch from a whisk to a spoon and stir constantly until the mixture begins to thicken, about 10 minutes. Meanwhile, sterilize the jars about 1 pint or 2 half-pint jars.

The curd should be thick enough to coat the back of a spoon. Within a minute it should set up to a thick consistency somewhere between a custard and a pudding.

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