Lemon Curd — NCHFP
Tested NCHFP canned lemon curd using bottled lemon juice and a controlled double-boiler process.
Ingredients
- 2 1/2 cups superfine sugar do not use powdered sugar
- 1/2 cup fresh lemon zest optional
- 1 cup bottled lemon juice required for standardized acidity
- 3/4 cup unsalted butter chilled and cut into pieces
- 7 large egg yolks
- 4 large whole eggs
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Preheat canner water to 180°F; do not exceed 180°F before loading jars.
- Mix sugar and optional zest and stand 30 minutes. Whisk yolks and eggs, slowly whisk in sugar mixture, bottled lemon juice, and butter.
- Cook over gently boiling water, stirring continuously, to 170°F. Remove from heat, stir about 5 minutes until thickened, then strain.
- Fill hot half-pint jars with 1/2-inch headspace. Process 15/20/25 minutes at 0–1,000/1,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Use within 3 to 4 months for best quality. Bottled lemon juice is required; other fruit curds are not recommended.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/lemon-curd-canned/