Lemon Curd

Processing: No
Storage: 3 weeks (refrigerator), 12 months (freezer)
Yield: 6 cups per batch
This is our family favourite, as the lemons come from our lemon tree, eggs from our chickens - so it is very cheap to make! Using fresh free-range egg yolks in the recipe results in the curd being a richer colour. This lemon spread is perfect atop scones, toast, pikelets, muffins or as the filling for mini tarts (or a lemon meringue pie). This recipe is not shelf-stable, and must be stored in the refrigerator (2-3 weeks) or freezer (12 months). This is because it contains eggs and butter - both which are on the unsafe ingredients list for canning. The NCHFP does state their recipe can be HWB processed, then store up to 3 months on the shelf, so please follow THEIR recipe if you wish to process your jars. I do not can anything that has a short shelf life - especially when they freeze so well in wide mouth jars!
18 egg yolks
3 cups caster sugar
250g (8oz) unsalted butter
3 tablespoons finely grated lemon rind
2 cups lemon juice (fresh or bottled)

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Separate eggs.
There are several ways to separate eggs, but the easiest (and quickest) is to have a large, medium and small bowl on hand. Crack the egg in half, separate the egg yolk from the white using the egg shells (scoop the yolk from one eggshell half to the other), letting the white drip into the small bowl. Place the yolk into the large bowl, and the white goes into the medium bowl. Repeat, one egg at a time so you can remove eggshell pieces or bits of yolk so you have all of the egg yolks in the large bowl. Freeze the egg whites or refrigerate and use them the next day in an omelette (or meringue). I freeze my egg whites (6 per container). Place egg yolks into a large heavy-based pan.
Juice lemons.
Wash the lemons, scrubbing gently to remove any dirt, then finely grate the rind from about 3 lemons. For the lemon juice, I used my electric juicer ($12 investment, totally worth it!). I needed about 5 1/2 lemons.

Make lemon curd.
Add the sugar to the egg yolks, whisking until combined. Whisk in other ingredients well. Place pan onto medium heat, whisking every few minutes until butter has melted. Continue heating for 10 minutes on medium, whisking every few minutes, as mixture thickens. Turn the heat off and stir for another minute.
Prepare lids.
While you are making the curd, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the curd and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot lemon curd into hot jars.
Immediately spoon hot curd into hot jars, leaving a 1 inch (2.5cm) headspace if you are freezing in your wide mouth jars – bottle neck jars may crack/shatter during freezing so use wide mouth jars only. Wipe rims and seal.
Label and date.
Clearly write label and date, storing jars in the refrigerator (up to 3 weeks) or freezer (up to 12 months).

For more photos of this recipe, visit HERE


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