Canning Lemon Curd!!

14 years ago

DH & I went to a tasting buffet last night put on by our Oregon State Extension service (in fact, it was a fund raiser for the Master Food Preserver program).

I was shocked to see canned Lemon Curd! The first person I talked to said there wasn't eggs in it. Then I spoke with someone who said there was.

Tonight I search the OSU Extension website and find the recipe! According to the footer, it was deveoped by/with Elizabeth Andress at Georgia State. Linked below.

I am excited! I haven't opened the jar I bought yet, but to be able to can anything with eggs AND butter!!!!

So is this just one of those few cases where the testing has been completed and deemed "safe"?

Anyone have any idea if the protein content from the eggs is reduced through canning? What about the Vitamin C value from the lemon juice?

This may be a way to provide a couple of nutrient items in an emergency pantry as well as being "comfort food".

Am I just the last to hear this????? LOL

Deanna

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Comments (4)

Linda_Lou
14 years ago
Deanna,
This has been in So Easy to Preserve and on the NCHFP for a few years now.
It is still better to freeze lemon curd as it only has a shelf life of about 3 or 4 months. It will turn brown and seperate after that. I was surprised to see they added this since several years ago I ran this same thing by someone at the universtity. I was told, no way ! I asked because someone from UC Davis who was a MFP said it was deemed safe and in their files. Then, to have it added to the NCHFP just a year or so later really did surprise me.
I have a good, easy microwave lemon curd recipe I make and freeze.
I have no idea how the nutrition is affected by canning.
Hmmm, we have never had a fund raiser yet. Interesting. What else did they have to sample ?
Enjoy the lemon curd, but eat it within a few months. I am curious as to how the canned version is.
dgkritch
Original Author
14 years ago
That's what I thought too. Eggs have always been such a no-no so I was surprised.

It was a great evening. They had a lot to taste.
Jams and jellies, chutney, salsas, pickles of all sorts, fermented stuff, dried things, cured and smoked meats, desserts, gluten free items, cheeses.
Then they had a room full of stuff they had made in MFP classes that were for sale (breads too). A silent auction with home canned and local items. Lots of donations to that.

It was $25/couple to get in. A sort of wander around and eat/taste what you want and then the opportunity to participate in the silent auction and/or buy stuff.

They had several demonstrations too: cider pressing, tortilla making, salsa, drying herbs.

Nicely put together. It was the 3rd annual one (my first) and they're going to need a larger facility than the Elks lodge next time!! That's a good thing!

Deanna
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I've made it. And I've canned it. The longest I've let it sit canned is about 4 months. Obviously it doesn't taste like fresh - but it is better than the jarred stuff you can buy in the store. But canned tomatoes don't taste like fresh tomatoes either. I don't always have the time to make fresh lemon curd. I usually make it in January - when I'm getting my bulk citrus orders from Florida. There are quite a few lemon desserts I usually make at Easter, and I find it very convenient to have my home made canned lemon curd available. I usually can it in the 4 oz jars. I've never frozen it - so I can't comment on the difference between freezing it and canning it. I know there are tons of people on this forum who have 3 or 4 freezers, and thus always recommend the freezing option. But, like many others, I don't have that type of freezer space - so making fresh or canning are my options.
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I just had some of the tart with some friends at work - they loved it, but I think it needs some revision. First of all, the lemon curd was too sweet, but I think this is because I used Meyer lemons, and I will adjust for that in the future. The other problem was that the edge crust was a bit hard - still tasty and good to eat, but a bit difficult to cut. I think the problem here is that I started the crust at 425 degrees for 11 minutes with the aluminum foil and pie weights and then returned it to the oven for 17 minutes with the oven turned down to 350 degrees. The recipe that called for a 425 oven expected me to put the curd in the crust for the second baking, but I decided not to do that because I knew it was not going to fit, and I had already adjusted the curd recipe so that it would not require baking after being cooked on the stovetop. Also, I took the shortcut of not chilling the dough as long as the recipe called for, but I don't think this would have caused the crust to come out hard. Anyway, no one complained about the crust being hard, and so maybe I just need to serve it with a knife in addition to a fork - the forks were plastic, which didn't help. I pretty much followed Anne Burrell's recipe, except that I used four eggs plus one egg white in the curd plus one tablespoon of cornstarch to help it set without baking. I did refer to Ina's recipe as well, especially the part about pricking the inside of the shell after removing the pie weights. Actually, I forgot to do that before the second baking, but I pricked it after baking to deflate it. One tip of my own that I added was to add the lemon zest to the curd just before cooking it, and I stirred it in with a spoon instead of a whisk. Let me know what suggestions you have regarding the crust. Thanks! Lars
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Oh yes, it's yummy in a tart, as cookie filling, frozen between ginger cookies as a frozen sandwich, spread on a muffin, right out of the jar with a spoon..... Annie
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readinglady
14 years ago
I have heard discussion with professional commercial food preservers saying that lemon curd is (or at least can be with the appropriate recipe) an acid product despite the egg.

My problem with the recipe (since I trust the NCHFP knows what it's doing) is it uses bottled lemon juice, which I loathe. I think of this as "fake curd." Like Linda Lou I'd much rather make curd and freeze it. It's at least as convenient and keeps much better.

Carol
kathy_in_washington
14 years ago
We received a half-pint of Lemon Curd (made from the recipe mentioned) last year for Christmas. I opened it in August ~ and noticed the curd was "runnier" than it should have been. I guess it had separated a bit, too. (The maker/gifter did NOT mention it should be consumed within a certain period of time -- but it would have been best if she had.)

Deanna, I don't think anyone could ever want to consider Lemon Curd as a nourishing food, though. Delicious? Yummy? Addictive? YUP. All the above. I love eating it on top of a salty-type cracker like Ritz.

Our favorite use, though, is topping a Pavlova (which is a great way to use the egg whites (making the pavlova) and the egg yolks (making the lemon curd)). That's a typical use in New Zealand and Australia. Of course, you need to top everything with nice, thick whipped cream!

Kathy

Canning Lemon Curd!!

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Linda_Lou

dgkritch
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Canning Lemon Curd!!

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Linda_Lou

dgkritchOriginal Author

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dgkritch
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