Homemade Lemon Curd (in a can!)
Yield: 8-9 4 oz. jars
 
Ingredients
  • 2½ cups sugar
  • ½ cup lemon zest (from about 5 lemons)
  • 1 cup bottled lemon juice**
  • ¾ cup unsalted cold butter, cut into cubes
  • ½ teaspoon of salt
  • 7 large egg yolks
  • 4 large whole eggs
Instructions
Prep your supplies:
  1. If you plan to can, get everything prepped ahead of time. You'll need three pots: a smaller one with a bowl fitted on top or a double boiler, a large one that will fit all the jars and lids to sterilize them, and another large one with a strainer or rack inside to process the filled jars at the end. I used a large stock pot that had a steamer insert. You could also use a proper water canner.
  2. Place the jars and lids, and a set of tongs in the designated pot and heat on high. Once the water starts boiling turn off and let them chill in the hot water until you're ready to fill them.
  3. Fill the canning pot with water and clip a candy thermometer on the side. You want this water to be no higher than 180F when it's time to drop the jars into it, so let it heat up. You can always add cold water if needed to drop the temp down.
For the Lemon Curd!
  1. Combine the sugar and lemon zest in a heatproof bowl (that you plan to use in your makeshift double boiler.) Work the zest into the sugar to release all the oils.
  2. Stir in the juice, eggs, yolks and salt.
  3. Place the bowl over the pot of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
  4. Clip the candy thermometer to the side of the bowl and stir frequently until it reaches 170F. (It will be thick and bubble like lava.)
  5. Remove the bowl from the heat and strain it through a fine mesh sieve. (This removes all the zest and any eggy clumps.)
  6. Use sterilized tongs to remove the jars from the hot water and set them on a clean towel. Dry them quickly and then fill them with lemon curd, leaving ½ inch of space at the top of each. Wipe down the rims if needed.
  7. Use the tongs to remove the parts of the lids and dry them. Carefully screw the lids as tight as you can.
  8. If your water is at 180F (a little lower is Ok,) carefully place the jars onto the rack and once boiling, process for 15 minutes. (Make sure all of your jars will fit before you begin. I ended up processing some in the pot I used to sterilize the jars.)
  9. After the 15 minutes is up, remove the jars from the boiling water and place them on the counter or somewhere else safe and leave them be fore 12 hours. You'll hear the lids pop, and after the 12 hours is up you can check the lids to ensure they are on securely by pressing the tops.
  10. Canned curd has a shelf life of 2-3 months if stored in a cool, dry, place. Or use it within a week or two of opening stored in the fridge
Notes
Recipe and Instructions adapted from the National Center for Home Preservation
Recipe by The Baker Chick at https://www.thebakerchick.com/homemade-lemon-curd-in-a-jar/