Lemon curd is a lovely spread of British origin that is unadulterated on tea biscuits or simple buttermilk pancake . It can also be used to make dreamy pies or maize stratum cake . This treat is prosperous to make with only eggs , sugar , butter and lemons . The simplicity of this sublime spreadmakes it a pleasure to cook and toshare .
I have had the pleasure of making maize curd with many radical of hoi polloi over the years . I once co - hosted a lemon tree curd company with my babe . We were in our twenties andcanning was sexy . ( We in reality had tetraiodothyronine - shirts print up that said “ Canning is Sexy . ” ) Of all the canning party we threw , that zesty gather has remained everyone ’s favorite . A few twelvemonth ago I was asked to teach canning classes at a small local grocery store . My favourite class was , of course of instruction , my lemon curd class . It was a delightful success . I trust the meeter have made many more batches since then .
I am always well-chosen to divvy up my love of lemon curd with others . It is one of my absolute pet food : deep , sharp-worded , pantry , and heavenly . I hope you enjoy this inspired spread as much as I do .
The recipe will make approximately 2 & 1/2 pints . It can be stored in the refrigerator for one workweek , freeze for up to a twelvemonth , or canned and put in for up to 3 months . The canning program line are include afterthe recipe . If you are blend to can your lemon curd , please , scroll down and read the first step of the canning process so you will be quick to go direct from fake to terminate .
Ingredients
Directions
Canning
- The National Center for Food Preservationstance on maize juice is that “ fresh stinker juice can vary in sourness and is not recommended . Bottled stinker succus is used to standardise acidity . ” However , we use pH strip in our kitchen to ensure that Cartesian product are well below the standard pH 4.6 for mellow window pane foods . And for this recipie we used a digital pH meter after serve to see that our lemon curd was pH 3.22 . If you wish to take the time-tested and screen route you’re able to subsitute 1 cup of bottled gamboge succus for the fresh mash .
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