RECIPE: Lemon Curd - Can I Can This?

17 years ago

Good Morning!

I am thinking about making some lemon curd and giving it as gifts this year, but I need advice on how to can it. I have done some canning of jams and chutneys, so I know the basics, but I'm wondering with the eggs if I can safely can this using a water bath? My alternative is to just give it fresh and tell them to refrigerate it.

TIA :-)

Becky

* Exported from MasterCook *

Lemon Curd

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 teaspoons grated lemon peel

2/3 cup lemon juice

5 eggs

1 cup sugar

1/2 cup melted butter

In a Cuisinart, combine first 4 ingredients and blend until smooth. With motor running, add melted butter, pouring in a steady stream Whirl just until blended. In heavy pan, cook over medium heat, stirring constantly until it bubbles and thickens, about 5 minutes. Cool slightly and refrigerate for up to 1 week. May be frozen for several months.

Yield:

"3 cups"

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Comments (8)

teresa_nc7
17 years ago
I would ask the experts over on the Harvest Forum - they know a lot about what and how to can.

Teresa
becky_ca
Original Author
17 years ago
Thanks Teresa - I'll post it over there too and see what they say.

Becky
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lindac
17 years ago
I don't think lemon curd can be successfully/safely canned.
It's essentially a custard....you get it too hot and it will separate into curds.
Linda C
linda_intennessee
17 years ago
my friend freezes it
colleenoz
17 years ago
I know over at alt.cooking-chat there was a professional jam maker who used to bemoan the fact that home made lemon curd couldn't be canned- he was always experimenting but never found a way.
caliloo
17 years ago
It doesn't seem all that complicated to make... why not make it fresh when you need it?

Alexa
becky_ca
Original Author
17 years ago
Alexa - no it isn't complicated to make, but I was wanting to include jars in gift baskets. The experts over on the harvest forum told me "no" due to the eggs, so I've decided to go with blueberry jam instead.
Becky
caliloo
17 years ago
Now I understand :-)

My cousing made a Thai Peanut Dipping Sauce for gift baskets a few Christmas ago - he just put on the label something to the effect of

"Please use this immediately and keep refirgerated"

to warn people that it was not canned and would not keep indefinitely. Maybe that would work for the lemon curd too?

Alexa