Lemon Curd

My dear friend Laura and I are hooked on the deliciousness of this lemon curd.  Paired with cream scones, it’s makes both a luscious breakfast and dessert.  We found ourselves eating it right out of the jar.  Using this recipe, which makes around 3 cups of curd, we made one jar to eat immediately and canned two half-pints for later.

Contributed by Elizabeth Savoie Dronet from the book Put ’em Up! by Sherri Brooks Vinton

Ingredients:

1 Tbsp lemon zest
1 cup lemon juice  (5-6 lemons)
1 1/2 cup sugar
3/4 cup (1 1/2 stick) butter, cut into pieces
4 eggs
1/2 tsp salt

*If you zest your lemon with a microplane, the zest should be fine enough to leave in.  If your zest is larger, strain off the solids with a fine mesh sieve before placing into jars.

**If you plan to can some of the lemon curd, set a large pot of water to boil for the hot water bath and clean jars and unused lids in hot soapy water.

Method:

1.  Combine all ingredients in a non-reactive double boiler. (I used a glass bowl set on top of a pot of just boiling water.)

2.  Whisk the curd constantly until it thickens, about 10 minutes.  It should not boil.

3.  Strain if you would like to remove the zest.

4.  Ladle into clean jars.  Either refrigerate for up to 2 weeks or can in a boiling water bath.

Boiling Water Bath:

Ladle into clean, hot 4 oz or 8 oz canning jars, leaving 1/4 inch headspace.  Wipe the rims clean, center lids, and screw on bands until finger tip tight.  Process jars in boiling water for 10 minutes, making sure water covers the jars at least  inch.  Turn off heat, and let jars rest in the water for 5 more minutes.  Remove and set aside for 24 hours.  Check lids for a good seal.  Store in a cool dark place for up to 1 year.

* The book notes that there is enough acid in this recipe to safely store this curd on the shelf; however, don’t be tempted to skimp on the lemon juice.  Follow the recipe exactly to ensure safe canning.