Egg-cellent Canned Lemon Curd

Now that spring is upon us, the neighborhood seems to be bustling with life… and chickens! This month’s newsletter contains the Chickie Checklist to help get new chicken owners on the right track. Those of us who have become old pro’s at the chicken biz know that spring also starts up the egg production. Now the question is what to do with so many eggs??

The simplest answer is the most delicious: homemade lemon curd!

What can you do with lemon curd?

  • Combine with yogurt for a sweet snack.
  • Serve over pancakes or waffles.
  • Put a spoonful on your ice cream.
  • Schmear onto cake for a change from icing.
  • Make doughnuts and use it for lemon filling.

It’s so good though, you may just end up eating it plain in the cool light the open refrigerator door casts as you stand hunched over devouring a midnight snack mumbling “My precious….”. The lemon curd didn’t last though me trying to take a few pictures. It won’t for you either…

Lemon Curd

Adapted from the NCHFP recipe
Ingredients:

  • 2 1/2 cups sugar
  • 1 cup lemon zest
  • 1 cup lemon juice*
  • 7 egg yolks
  • 4 whole eggs
  • 3/4 cup butter cut into 1 Tbs pieces, chilled

*The NCHFP states that only bottled lemon juice should be used if you are canning the lemon curd. Linda over at The Gardener’s Table wrote a piece on using real juice versus bottled. I like to use fresh but please make that choice based on your comfort level if canning.

Cooking Directions:

  1. Combine lemon zest and sugar in a bowl and let sit for 30 minutes to overnight.
  2. Bring water to a gentle boil in the bottom part of a double boiler. Prior to putting the top section over the boiling water, gently whisk the eggs and add the lemon juice and lemon sugar mixture. Stir until combined.
  3. Place the top section over the boiling water (do not let the water actually touch the top section – you will get lemon flavored scrambled eggs). Add the butter pieces one or two at a time and allow to melt. Stir with a spatula or wooden spoon so the curd does not stick to the bottom.
  4. Bring the curd to 170 degrees then remove the top section and continue to stir for five more minutes.
  5. At this point., you can put the curd in the fridge and it should keep for several weeks or you can freeze the curd for up to one year. If you are especially lucky, not all of the curd will fit into your container. Ooops… I’m so silly. How could I make such a mistake….

Canning directions:

  1. Wash four half pint or 8 4oz containers and bands in hot soapy water and keep hot.
  2. Bring water in boiling water canner to 180 degrees. Pour hot water over 8 lids.
  3. Pour the curd into 4oz or half pint containers leaving 1/2 inch of headspace. Wipe off the rims and place lids on top. Finger tighten the band on each.
  4. Place into the canner with at least 1″ of water above the tops of the jars.
  5. Bring the water to a boil. When the water is boiling, start a timer for 15 minutes.
  6. Remove the jars and don’t disturb for 24 hours. Make sure your lids have sealed and store the jars in a cool dark place for 3 – 4 months. If the lid didn’t seal…. Oh no! You will have to eat that jar ASAP. So sorry…

This recipe was brought to you by Sarah at The Improbable Farmer.

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