Microwave Lemon Curd With Canning Instructions

MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)



Microwave Lemon Curd (With Canning Instructions) image

Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.

Recipe From food.com

Provided by Deb Wolf

Categories     Lemon

Time 15m

Yield 1 2/3 Cups, 26 serving(s)

Number Of Ingredients: 4

1/2 cup fresh lemon juice (from 2 - 3 lemons)
1/4 cup sweet butter (no substitute)
3/4 cup granulated sugar (caster)
2 eggs

Steps:

  • Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
  • Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
  • Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
  • Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
  • Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
  • Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
  • Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
  • For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.


MICROWAVE LEMON CURD



Microwave Lemon Curd image

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

Recipe From allrecipes.com

Provided by CATSEO

Categories     Desserts     Fillings     Fruit Fillings

Time 16m

Yield 16

Number Of Ingredients: 5

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
½ cup unsalted butter, melted
Calories117 calories
Carbohydrate14.1 g
Cholesterol50.1 mg
Fat6.7 g
Fiber0.2 g
Protein1.3 g
SaturatedFat3.9 g
Sodium14.1 mg
Sugar13 g

Steps:

  • In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.


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.

Recipe From food.com

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.




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  1. In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
  2. In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
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  2. Place the bowl in the microwave and cook on full power in 1 minute intervals. Stir well after each minute.
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  1. Place all the ingredients, apart from the gin, into a microwave safe bowl and cook on full power for 6 minutes.
  2. Place all the ingredients, apart from the gin, into a microwave safe bowl and cook on full power for 6 minutes.
  3. Whisk thoroughly after every minute of cooking time until the curd has thickened - and will thickly coat the back of a spoon.
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Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd ... ... Show details


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2018-03-06  · Instructions. Whisk together the sugar and egg until smooth in a microwave safe bowl. Gradually stir in the lemon juice, butter, and zest. Whisk all the ingredients until completely smooth and sauce like. Cook the mixture in the microwave for one minute, then in 45 second intervals. Make sure to stir well after each cooking period, remembering ... ...
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Estimated Reading Time: 2 mins
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  1. In a large microwave-safe bowl (make sure to use one much larger than what you think you will need), whisk together the melted butter and granulated sugar. Add the eggs and egg yolk and mix until well combined, then add the lemon juice and zest and mix until fully combined.
  2. In a large microwave-safe bowl (make sure to use one much larger than what you think you will need), whisk together the melted butter and granulated sugar. Add the eggs and egg yolk and mix until well combined, then add the lemon juice and zest and mix until fully combined.
  3. Microwave on high in 1-minute increments, making sure to remove the curd from the microwave and mix well after each increment. The lemon curd is done once it coats the back of a spoon, mine usually takes about 5 minutes, yours may take a little more or a little less time. Keep a close eye on it as you are microwaving it to prevent any spills too.
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