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Lemon Curd

Source: Preserving Fruits and Vegetables
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 4 1-pint jars
An old-fashioned favorite, lemon curd never goes out of style. All you need is a sweet pastry shell to complete an easy, rich dessert. Try combining fresh orange or lime juice with the lemon juice for a different taste sensation.
RECIPE INGREDIENTS
4 large lemons
2 1/2 cups sugar cubes
3/4 cup unsalted butter
7 eggs, beaten and strained
Lemon Curd Recipe at Cooking.com
DIRECTIONS
Rub the whole lemons with the sugar cubes until the sugar is soaked with lemon oil. Juice the lemons and strain. In the top of a double boiler, combine the lemon-oil soaked sugar cubes, lemon juice, butter, and eggs. Stir constantly until thick. Do not over-cook.


Ladle the hot lemon curd into clean, hot jars. Clean the jar rims and seal. Place the jars in a simmering hot-water (approximately 190-200 degrees F) hot-water canner and process for 20 minutes. At high altitudes, increase the time as specified by the manufacturer. Remove the jars from the canner and cool.


CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.


Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen. Always label jars with the contents and the date.


Serving size = 1/2 cup


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 1-pint jars
Calories: 235
Fat. Total: 11g
Protein: 3g
Carbohydrates, Total: 33g
Sodium: 31mg
% Cal. from Fat: 42%
Cholesterol: 116mg
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