- Active Time 15m
- Total Time 35m
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.
- 4 large lemons
- 2 1/2 cups sugar cubes
- 3/4 cup unsalted butter
- 7 eggs, beaten and strained
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) 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 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 and 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 date processed.
Serving size = 1/2 cup
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
235 calories; 11g total fat; 116mg cholesterol; 31mg sodium; 33g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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