Thursday, March 21, 2013

Lemon Curd


After the Christmas canning extravaganza I was well and truly over canning for a while. The desire to put food in jars has just returned and in earnest. I’ve made lemon curd and tomato jam and strawberry syrup (friends should visit – I will provide breakfast foods to accompany the syrup) and am getting ready for a marathon weekend of canning favours for a friend’s bridal shower. I’m thinking of doing more lemon curd and wandering the markets and see what I can find for a more traditional jam (maybe strawberry again? Or apricot? Yum!). The lemon curd recipe is magical. I’ve heard varying things about whether or not you can can it. Ashley English says pressure can it. Food In Jars says water bath is fine. Hannah says put it in jars and put those jars in the freezer until you need them and then pop them in the fridge. That’s what I did just to be safe. Spread them on scones or crumpets or toast or eat it by the spoonful (most of ours has gone the way of Hannah standing in front of the kitchen door eating curd by the spoon). And the curd is AMAZING spread on these Pepper-Cumin Cookies.

Lemon Curd
6 lemons
4 eggs
2 cups superfine sugar (or regular sugar in a food processor until it looks super fine whatever that means)
10 tablespoons unsalted butter

Makes about three half pint jars.

Wash and dry your lemons, then zest them (try to avoid the pith).  Juice lemons and strain to remove lemony bits and seeds.  Set aside.

Crack eggs into medium heat-safe bowl and beat lightly so the yolks are all mixed in.   Fill a medium saucepan with 3 inches of water and bring to a simmer.  Set the metal bowl over the simmering water to form a double boiler.  Add sugar, butter, lemon zest and juice and whisk until the sugar is all dissolved and the butter has melted.

Stir the mixture until it thickens enough to coat the back of a wooden spoon - mine took about 11 minutes.  I poured mine directly into clean jars and let them cool a bit before popping the lids on and fridging the one I planned to consume immediately and freezing the other two. I'm hoping someone on the Food in Jars facebook page will get back to me and let me know if you really can can this because it would be amazing to be able to really preserve it.  Enjoy!

*I realize that all my photos recently have been instagramed.  I promise I'll take real pictures soon.

1 comment:

  1. I used to hel my mum to do strawberry syrup when I was a kid! How I wish we could do it again..