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How to Can Lemon Curd
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How to can lemon curd

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Perfect for a lemon meringue pie, cake filling, frosting or simply on toast. Lemon Curd • 120g lemon juice • 120g butter • Zest of 1 lemon • 4 eggs • 120g caster sugar • 15g cornstarch Method: • In a saucepan, add lemon juice, butter, and zest and melt over low heat. • In a bowl mix together the eggs, sugar and cornstarch. Whilst whisking add the melted butter mixture and put back in the saucepan and cook until it thickens, stirring constantly. • Spoon into a jar and store in the fridge. Recipe Ma Vie Caramel
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This easy lemon curd is silky, tangy, and perfect for spreading on scones, filling tarts, or using as a dessert topping. With just butter, eggs, fresh lemon, and sugar, you can whip up this luscious curd with minimal effort. Great for afternoon tea or adding a citrusy twist to your favorite treats!
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Yield 1 cup Ingredients 2 eggs 1/3 cup sugar Zest from one lemon (used Meyer Lemon) 1/3 cup lemon juice 6 tbsp butter cubed room temperature Instructions In a bowl rub together sugar and lemon zest until the mixture is moist, grainy and yellow. Whisk in the eggs and the lemon juice. Pour the mixture into a saucepan and cook over medium heat stirring consistently until sauce starts to thicken. Remove from the heat and strain the curd. Let it cool for 10 minutes. Add the cubed butter and use a blender or hand blender to whip the curd until it becomes homogenous and smooth. Pour into a jar and refrigerate for a couple of hours. The lemon curd will have a smooth thick consistency. Enjoy! #lemoncurd #lemon #springtime #yellow #meyerlemon #reeloftheday #reelitfeelit #homemade #fromscrat
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