LEMON CURD FOR CANNING
This is nice for a gift. Just be sure to include a note with the shelf life, as it only stores for a few months before it turns dark.
Provided by Violet 2
Categories < 4 Hours
Time 1h15m
Yield 3-4 half pints, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
- Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
- Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
- Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
- Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
- In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
- 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. Continue cooking until the mixture reaches a temperature of 170°F 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.
- Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. 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 using only halfpint or smaller jars,.
- Process 15 minutes (elevation 0-1,000 feet), 20 minutes (1,000-6,000 feet), 25 minutes (above 6,000 feet).
- See http://www.uga.edu/nchfp/how/can_02/lemon_curd.html.
- Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
MEYER LEMON CURD
Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.
Provided by Hogareno
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g
MARTHA STEWART'S CA. 1995 BEST LEMON CURD
When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago. According to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. Cooked zest just becomes more bitter, even without the white pith. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd! Are these steps too many for some people? Oh, I'm sure of it, especially the straining steps. And some curd recipes have you dump everything together in the pan so that sure makes it simple. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. That would be four whole eggs to the six egg yolks.
Provided by The_Swedish_Chef
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
- Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
- Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
- Add the rind, continue stirring until well-blended.
- Transfer to whatever storage container you want: either a large one or several samll ones.
- Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
- Variations:.
- Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
- Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
- Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.
Nutrition Facts : Calories 1275.4, Fat 77.8, SaturatedFat 44.8, Cholesterol 826.7, Sodium 40.1, Carbohydrate 141.8, Fiber 0.7, Sugar 135.7, Protein 10.7
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
More about "ball canning recipe lemon curd"
LEMON CURD RECIPE AND CANNING INSTRUCTIONS - THE …
From thespruceeats.com
3.9/5 (70)Total Time 50 minsCategory Dessert, Jam / Jelly, CondimentCalories 29 per serving
LEMON CURD | KITCHEN NOSTALGIA
From kitchennostalgia.com
CANNED LEMON CURD - UNIVERSITY OF GEORGIA
From nchfp.uga.edu
21 SMALL-BATCH CANNING RECIPES YOU'LL WANT TO TRY - TASTE OF HOME
From tasteofhome.com
CANNING MEYER LEMON CURD -- SIMPLE AND EASY - YOUTUBE
From youtube.com
LEMON CURD RECIPE FOR CANNING - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VEGAN LEMON CURD CANNING RECIPE - HEALTHY IN HEART
From healthyinheart.com
LEMON CURD FOR CANNING RECIPE - WEBETUTORIAL
From webetutorial.com
BALL CANNING RECIPE LEMON CURD - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE LEMON CURD, HOME-CANNED - PICK YOUR OWN
From pickyourown.org
MEYER LEMON CURD | WILLIAMS SONOMA
From williams-sonoma.com
CANNING LEMON CURD – FERAL LITTLE THINGS
From ferallittlethings.com
CANNING LEMON CURD (OR LIME CURD) - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
BALL CANNING LEMON CURD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CANNING LEMON LIME CURD | USU
TOP 42 BALL CANNING RECIPE LEMON CURD - SHARE RECIPES
From share-recipes.net
HONEY LEMON CURD RECIPE - COOKIE AND KATE
From cookieandkate.com
CANNED LEMON CURD - CANNING AND COOKING AT HOME
From canningandcookingathome.com
LEMON CURD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
HOW TO MAKE LEMON CURD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MEYER LEMON CURD - HOME CANNING — AT HOME WITH REBECKA
From athomewithrebecka.com
PERFECT LEMON CURD - THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE LEMON CURD AND CANNING LEMON CURD - THE ART OF …
From theartofbaking.org
LEMON CURD FOR CANNING BEST RECIPES
From findrecipes.info
LEMON CURD : CANNING
From reddit.com
CANNING LEMON CURD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON CURD FOR CANNING RECIPE - FOOD.COM | CANNING RECIPES, …
From pinterest.ca
CANNING LEMONS ~ THREE WAYS - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
LEMON MARMALADE - CANNING FOR CHRISTMAS - AT HOME WITH …
From athomewithrebecka.com
MAKING AND PRESERVING LEMON CURD - YOUTUBE
From youtube.com
MEYER LEMON CURD – FOOD IN JARS
From foodinjars.com
LEMON CURD - BALL® RECIPES | CANNING RECIPES, LEMON RECIPES, …
From pinterest.com
CANNED LEMONS RECIPE - ALL SHE COOKS
From allshecooks.com
LEMON CURD RECIPE AND CANNING INSTRUCTIONS - FOOD NEWS
From foodnewsnews.com
MICROWAVE LEMON CURD WITH CANNING INSTRUCTIONS BEST RECIPES
From recipesforweb.com
HOMEMADE LEMON CURD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
LEMON CURD RECIPE FOR CANNING - COOKEATSHARE
From cookeatshare.com
SELECTING, PREPARING AND CANNING FRUIT - UNIVERSITY OF GEORGIA
From nchfp.uga.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love