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Monday, April 9, 2012

Easy Home Canned Lemon Curd

A Delicious Spread of Lemon
A sweet tangy spread on anything from scones to ice cream
I tripled my recipe so I could give some away.
Don't forget to put a label on it with the date made.

2 1/2 cups sugar
1/2 cup lemon zest - about 6 lemons (use the juice for my raspberry lemonade recipe)
1 cup bottled lemon juice - do not use fresh when canning- they can vary in acidity
3/4 cups butter, cut into 1 inch cubes
7 large egg yolks
4 large egg whites

You will need
4 half pint jars including lids and rings
large stock pot for boiling jars
jar grabber or tongs to remove jars from boiling water
microplane or grater
hand blender 
2 pots for cooking and sanitizing lids
3 bowls for mixing and pouring into after cooked

Step 1
Sanitize the jars and lids.
Place jars in dishwasher to sanitize. 
Boil lids and rings in pot for 5 minutes.  Keep in water until ready to use.
 Step 2
Zest the lemons with microplane.
Place in bowl and add sugar.
Mix and let sit for 30 minutes.
Step 3
Fill large stock pot or canner with enough water to cover the jars by 1 inch.  
Cover and bring to a boil.
Step 4
Place eggs and egg yolks in bowl and mix.  Set aside.
Place butter in another bowl and set aside.
In pot add lemon juice and sugar mixture.  Cook until comes to a boil, stirring continuously.
Slowly ladle 1/2 lemon mixture into eggs and stir.  
Place mixture back into pot and cook until reaches 170 degrees.  Stirring continuously. 
Pour mixture into bowl with butter and use hand blender to mix until butter is all melted.
Step 5
Ladle into hot sanitized jars leaving 1/2 inch at top.  
Wipe rims of jars with dampened paper towel.  
Apply canning lids and rings.  Tighten.
Step 6
Place jars in boiling water making sure the water level is above the jars. 
 Process time begins after the water comes to a full boil over the tops of the jars.
Process according to your altitude.
0 - 1,000 feet - 15 minutes
1,001 - 6,000 feet - 20 minutes
above 6,000 feet 25 minutes.

Let cool.  You will hear the lids pop as they cool and seal.  By pressing the lid if it stays down it is sealed.
Shelf life is one year but best within 3 to 4 months.