Ingredients for Lemon Curd For Canning
- Superfine Sugar
- Zest of 4 large lemons
- Bottled Lemon Juice
- Unsalted Butter
- Egg Yolks
- 4 large eggs
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How to Make Lemon Curd For Canning
- Combine eggs, sugar, lemon zest, and lemon juice in a medium saucepan.
- Whisk until the sugar is dissolved.
- Place the saucepan over medium-low heat, stirring constantly with a whisk, to prevent scorching.
- Continue to stir until the curd thickens enough to coat the back of a spoon (about 10-15 minutes).
- Remove from heat immediately and strain the curd through a fine-mesh sieve into a heatproof bowl. This removes any bits of egg white or zest.
- Stir in butter until completely melted and smooth.
- Divide the lemon curd into sterilized canning jars, leaving about ½ inch of headspace.
- Wipe the rims of the jars clean, place lids and rings on tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time according to your altitude – consult a reliable canning guide for specifics).
- Remove jars from the canner and allow to cool completely. You should hear a 'pop' sound as the jars seal.
- Check seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. Store in a cool, dark, and dry place.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
675g
Fat
175g
Carbs
57g
