Lemon Curd Breaks All The Canning Rules

So good mixed into plain yogurt, lemon curd is not that difficult to make and is oh so delicious. A perfect project for winter citrus as egg laying starts to pick up.

Lemon Curd
Adapted from So Easy To Preserve, 2014, Page 46

Equipment needed: thermometer

2 ½ cups sugar
Zest from 5 small lemons
1 cup fresh squeezed lemon juice (do NOT use meyer lemons - they are not acidic enough)
¾ cup unsalted butter, cut into pieces
7 large egg yolks
4 large whole eggs

Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.

Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.

In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.

Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.

Remove the double boiler pan. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest. (I chose to strain my eggs before the cook and did not strain out the lemon zest).

Fill hot strained curd into the clean, hot 8 oz jars, LEAVING 1/2 INCH HEADSPACE. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids, finger tight.

Boiling water bath process for 15 minutes. Store in fridge, and plan to use within 3-4 months. May also be frozen, but be careful to leave lids off until frozen to prevent jars from breaking. Thaw in refrigerator 24 hours before using. Discard if browning/separation occurs (I've never had this happen).

Discussion on whether or not you need to use bottled lemon juice here: https://agardenerstable.com/real-lemo...