How To Can Lemon Curd Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY LEMON CURD RECIPE



Easy Lemon Curd Recipe image

This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.

Provided by Julia Foerster

Categories     Dessert

Time 9m

Number Of Ingredients 5

1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest (finely grated)
2 large eggs (room temperature)
1/4 cup butter (room temperature)

Steps:

  • In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • The curd keeps fresh in the refrigerator for about 1 week.

Nutrition Facts : Calories 822 kcal, ServingSize 1 serving

HOMEMADE LEMON CURD



Homemade Lemon Curd image

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

3 large eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, cubed
1 tablespoon grated lemon zest

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.

PERFECT LEMON CURD



Perfect Lemon Curd image

Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!

Provided by Alyssa Rivers

Categories     Dessert

Time 15m

Number Of Ingredients 6

5 large eggs
1 1/2 cup sugar
1 1/4 cup freshly squeezed lemon juice (about 3-4 lemons)
1/4 cup lemon zest
pinch of salt
10 Tablespoons butter (sliced)

Steps:

  • In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
  • Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
  • Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.

Nutrition Facts : Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 44 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

LEMON CURD FOR CANNING



Lemon Curd for Canning image

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

2 1/2 cups superfine sugar
1/2 cup lemon zest (freshly zested) (optional)
1 cup bottled lemon juice
3/4 cup unsalted butter, chilled, cut into approximately 3/4-inch pieces
7 large egg yolks
4 large whole eggs

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.

PERFECT LEMON CURD



Perfect Lemon Curd image

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

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

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

EASY LEMON CURD



Easy Lemon Curd image

This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 5

3/4 cup lemon juice (about 4 lemons)
Finely grated peel of 4 lemons
4 large eggs, beaten
2 cups sugar
1/2 cup butter, cubed

Steps:

  • Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

Nutrition Facts :

LEMON CURD



Lemon Curd image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ 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

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

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.

More about "how to can lemon curd recipes"

CANNING LEMON CURD (OR LIME CURD) - PRACTICAL SELF RELIANCE
canning-lemon-curd-or-lime-curd-practical-self-reliance image
2020-02-26 Pour the lemon curd into prepared half-pint canning jars, leaving 1/2 inch headspace. Center canning lids and seal to finger tight. Place the jars in …
From practicalselfreliance.com
4.3/5 (51)
Estimated Reading Time 7 mins
Servings 3
  • Prepare a water bath canner and bring it to 180 degrees. Hold it at that temperature (not boiling) while you prepare the lemon curd for canning.
  • In the top bowl of the double boiler, off the heat, whisk the egg yolks and whole eggs. Add in the sugar and zest and whisk thoroughly. Finally, add in the lemon juice and chunks of cold butter.
  • Place the bowl on top of the double boiler and heat while whisking constantly. Once the mixture reaches 170 degrees, remove from heat and continue whisking for another 5 minutes while the mixture thickens.


20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
20-ways-to-make-and-use-lemon-curd-allrecipes image
2020-12-03 Lemon curd is a lemon lover's dream. Rich and glossy, with a sweet-tangy kick, lemon curd can be used as a zesty filling in so many …
From allrecipes.com
Estimated Reading Time 7 mins


15 INCREDIBLE RECIPES USING LEMON CURD THAT YOU NEED IN ...
15-incredible-recipes-using-lemon-curd-that-you-need-in image
2017-08-11 And when you’ve eaten enough out of the jar with a spoon, try these beautiful recipes using lemon curd, for a fresh spin on your new favorite …
From deliciousonadime.com
Reviews 10
Estimated Reading Time 4 mins


LEMON CURD | DONNA HAY
lemon-curd-donna-hay image
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar has dissolved. Reduce the heat to low …
From donnahay.com.au


10 BEST COOKING WITH LEMON CURD RECIPES | YUMMLY
10-best-cooking-with-lemon-curd-recipes-yummly image
2022-01-04 lemon curd, milk, baking powder, eggs, lemon, plain flour, soft brown sugar and 3 more Lemon Curd Tartlets Give Recipe all-purpose flour, large eggs, butter, butter, lemons, lemon zest and 7 more
From yummly.com


20+ WAYS TO USE LEMON CURD – LIKE MOTHER, LIKE DAUGHTER
20-ways-to-use-lemon-curd-like-mother-like-daughter image
2017-06-09 All of these recipes can be made with your favorite homemade lemon curd recipe, mine is made in the microwave and its so easy (I’m obsessed!) or your favorite jarred lemon curd from the store. From lemon poke cake, to no …
From lmld.org


HOW TO MAKE LEMON CURD AND FREEZE IT - GETTYSTEWART.COM
2019-02-05 You can preserve lemon curd by canning using a hot water bath or by freezing. Freezing does not compromise the texture of the curd once thawed. The color, flavor and …
From gettystewart.com
5/5 (3)
Estimated Reading Time 5 mins


HOW TO MAKE LEMON CURD (5 INGREDIENTS) - SALLY'S BAKING ...
2016-03-04 Here’s how we make DIY lemon curd. The full recipe and instructions are below. You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and …
From sallysbakingaddiction.com
4.9/5 (143)
Total Time 1 hr 15 mins
Category Dessert
  • Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  • Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  • Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.


LEMON CURD - CHARLOTTE'S LIVELY KITCHEN
2019-06-24 Cut the butter (100g) into cubes. Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest. Place the pan on the hob …
From charlotteslivelykitchen.com
5/5 (11)
Calories 79 per serving
Total Time 15 mins
  • Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest.
  • Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.


THICK & CREAMY LEMON CURD + VIDEO TUTORIAL | SUGAR GEEK SHOW
2021-01-10 If you do like sweeter lemon curd, you can add one or two more ounces of sugar and adjust the sweetness to your taste. LEMON CURD STEP-BY-STEP. Step 1 – Zest the …
From sugargeekshow.com
Ratings 11
Calories 787 per serving
Category Dessert
  • Zest the lemons, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
  • Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)


12 CREATIVE USES FOR LEMON CURD | COOKING LIGHT

From cookinglight.com
  • As a simple filling for mini lemon curd tarts in phyllo shells, or in a big tart like this Meyer Lemon Curd Tart.
  • Dollop a bit of lemon curd on top of meringue cookies, or try these Chewy Meringues with a truly delightful Tangerine-Lemon Curd.
  • Swap your nightly ice cream for frozen yogurt, and you’ll make a little room for a scoop of lemon curd. Try our Gingery Lemon Curd Sundae to get started.
  • Warm up your lemon curd instead of maple syrup for a Sunday morning pancake drizzle. Top with sliced fruit or berries. Dig in! Try this Tart-Sweet Lemon Blackberry Pancake Topping idea if you want to shake up your weekend brunch.
  • Desserts don’t have to be complicated to impress. Stir together ice cream, lemon curd, and limoncello for a dessert your dinner guests will talk about for weeks.
  • Instead of traditional chocolate on your s’mores, add some lemon curd and a bit of lime zest for a tropical Key Lime Pie S’more.
  • Hear us out here! Lemon and chicken are a natural couple, so why not use lemon curd as a rub? The butter in the curd will add a toasty flavor to the bright citrusy essence of the curd.
  • Stir lemon curd into your morning oatmeal. Top with berries, and you’re on your way to one delicious whole-grain cup of morning goodness. Even better: Try lemon curd in your oatmeal with this recipe for Lemon-Blueberry with Mascarpone Oatmeal.
  • For a this-couldn’t-be-easier dessert, spoon some fresh berries into a cup of luscious lemon curd. Top with a bit of whipped cream, and then sink into the fruity delight!
  • Stir into your morning yogurt for an instant boost, or make a yogurt dip for your next social gathering. Our Honey and Lemon Dip is a great recipe to try.


23 DELICIOUS USES FOR LEMON CURD - PINCH ME, I'M EATING

From pinchmeimeating.com
  • Lemon Mousse with Fresh Berries. Not only do you get a nice tangy lemon curd bonus at the bottom of the glass, you also use lemon curd to make the mousse itself!
  • Strawberry Shortcake & Lemon Curd Parfaits. Photo Credit: www.therisingspoon.com. This sounds like the best idea ever! And oh, so beautiful too!
  • Mason Jar Strawberry Shortcake. Photo Credit: www.urbanfoodiekitchen.com. Similar to the recipe above, this one is not only topped with lemon curd, but also vanilla mascarpone.
  • Mini Lemon Meringue Pies. If you've made your own lemon curd you may already have some egg whites left over for the meringue topping on these cuties! Great for tea parties, showers, and parties!
  • Lemon Curd Tarts. Photo Credit: cookingwithcurls.com. All you need to make these cute little tarts is lemon curd and some frozen puff pastry to make the shell!
  • Mascarpone Cream Cheese Berry Tart with Lemon Curd. Photo Credit: www.aberdeenskitchen.com. I love how colorful this is! Puff pastry, mascarpone, lemon curd, and fresh berries sounds like a good dessert to me!
  • Grain Free Red, White, and Blue Berry Fruit Tart. Photo Credit: whatagirleats.com. This delightful tart uses a nut-based crust filled with a lemon curd-cream cheese mixture and is topped with fresh berries.
  • Mini Meyer Lemon Tarts with Shortbread Crust. Photo Credit: livelytable.com. Mini desserts are where it's at! You can top these with a couple berries, as shown, or cover the whole top if you want!
  • Almond Lemon Curd Cake with Ricotta & Berries. Photo Credit: www.chefsouschef.com. Just tell me you don't want to eat this luxurious almond olive oil cake layered with ricotta and homemade lemon curd!
  • Lemon Cake with Lemon Curd Filling and Lemon Buttercream. Photo Credit: theunlikelybaker.com. Lemon curd is a delicious alternative to frosting between layers of a cake!


MEYER LEMON CURD - HOME CANNING — AT HOME WITH REBECKA
2015-02-13 This Meyer lemon curd recipe is safe for food consumption not to mention, the flavor and creamy texture will knock you out! Despite assurances, I still keep my jars of …
From athomewithrebecka.com
  • Wash jars, rims and lids according to manufacturer’s instructions. Sterilize clean jars in a large stock pot or professional water canner. Place jars in pot and and cover with water, boil jars for 15 minutes. Leave in pot over medium heat until ready to use.
  • Heat a separate water canner with enough water to cover filled jars by 1 -2 inches. Heat water to 180 degrees F. by the time jars are ready to be added for processing. Use food thermometer to monitor heat.
  • Do not heat the water in the canner to more than 180 degrees F. before jars are added. If the water in the canner is too hot when the 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 in expected to be 25-30 minutes for processing lemon curd. Process time starts after the water in the canner comes to a full boil over the tops of the filled jars.


20 DESSERT RECIPES WITH LEMON CURD | AUSTRALIAN WOMEN'S ...
2021-11-16 Sweet and tart, lemon curd is a dessert recipe staple that perfectly lends itself to a whole range of recipes. Here, you can find cheesecakes, souffles, cookies, pastries and tarts that all make the most of this delicious treat. 1 / 0. Our unbeatable lemon curd recipe. Learn how to make lemon curd and you'll unlock a delicious topping for toast, scones, pikelets and …
From womensweeklyfood.com.au
Estimated Reading Time 2 mins


LEMON CURD RECIPE AND CANNING INSTRUCTIONS
2012-12-24 Unless the jars are sealed by processing, fruit curds will only keep in the refrigerator for 1 to 2 weeks. For longer storage, process 1/4 or 1/2-pint jars of lemon curd in a boiling water bath for 15 minutes. Once processed, jars of lemon curd will keep in the refrigerator for 3 months until they are opened (after opening, they will only last 1 to 2 weeks).
From thespruceeats.com
3.9/5 (69)
Total Time 50 mins
Category Dessert, Jam / Jelly, Condiment
Calories 29 per serving


LEMON CURD CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breasts topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy dinner entree a …
From therecipes.info


CANNING LEMON LIME CURD | USU
Lemon curd is a traditional British dessert topping. It is made from lemon or lime juice, egg white, egg yolk, butter, and sugar. It is similar to lemon custard, but traditionalists feel that curd has more lemon flavor than lemon custard. Made fresh it has a refrigerator shelf life of approx. 1 week. Canned, it can have a shelf life of approximately 3 to 4 months. If you don’t mind the ...
From extension.usu.edu


HOW TO MAKE LEMON CURD - HEALTHY TRADITIONS RECIPES
2014-07-23 The existence of lemon curd can be dated back to as far as 18th century England, and is most often used as a filling for tarts and pastries as well as a spread or topping for bread and scones. The actual curd base is made up of eggs and sugar and is very much like a custard in cooking, taste, and texture. Lemon is probably the most well-known flavoring for fruit curd, …
From healthytraditions.recipes


BALL CANNING RECIPE LEMON CURD - SHARE-RECIPES.NET
Lemon Curd Recipe For Canning All information about . 7 hours ago Lemon Curd Recipe and Canning Instructions trend www.thespruceeats.com. 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 …
From share-recipes.net


LEMON CURD RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


CANNING LEMON CURD MARTHA STEWART RECIPES
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes. Remove saucepan from heat.
From tfrecipes.com


NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? CAN ...
Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed. Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in …
From nchfp.uga.edu


Related Search