RECIPE: Lemon Curd - Can I Can This?

becky_caDecember 2, 2008

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 :-)


* 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.


"3 cups"

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


    Bookmark   December 2, 2008 at 12:43PM
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Thanks Teresa - I'll post it over there too and see what they say.


    Bookmark   December 2, 2008 at 1:45PM
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I don't think lemon curd can be successfully/safely canned.
It's essentially a get it too hot and it will separate into curds.
Linda C

    Bookmark   December 3, 2008 at 12:36PM
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my friend freezes it

    Bookmark   December 6, 2008 at 6:18PM
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I know over at 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.

    Bookmark   December 16, 2008 at 6:42PM
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It doesn't seem all that complicated to make... why not make it fresh when you need it?


    Bookmark   December 16, 2008 at 6:46PM
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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.

    Bookmark   December 16, 2008 at 9:14PM
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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?


    Bookmark   December 17, 2008 at 7:55AM
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