Lemon Curd

Lemon Curd Ingredients

Lemon curd! The first canning project of 2011. As I open and eat the things on the shelf, I rue not having kept better track of what they all were and where the recipes came from, so the 2011 canning diary shall serve as a record of this year’s jars of yum. And first up: lemon curd.

The recipe is from Put ‘Em Up, page 174. I used 4 meyer lemons from the coop, one regular lemon. Zested the meyers, some of that zest went into the curd, the rest got mixed with salt as per this idea. 4 eggs from Anna & Naf’s chickens. The whole thing made 3 half-pint jars, and 3 quarter-pint jars.

It was unreasonably delicious when I licked the spatula (and the bottom of the pot), but the mixture separated a bit during canning. It’s totally fine when I stir it up before eating, and it stays together pretty well in the fridge, but I don’t think that it’s as jelled as it could be. This is either because 1) I didn’t strain it as the recipe said to do, or 2) I should have cooked it for longer. Sherri Brooks Vinton says it takes 10 minutes of whisking to thicken, other recipes on the internet say 20.

I’m going to try grapefruit for the next curd, and will probably cook it for longer.

(Photo above is not my kitchen. It’s from binah06, on flickr)

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