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Dawn (KitchenTravels)

Hi Kathy! Thanks for taking the time to comment. How wonderful that you have access to such great citrus and eggs! I actually used wide-mouth 1/2 pint jars (=8 oz) for the batch in this post. But I love the 4 oz size for gift-giving! Also, canning standards have changed since I posted this recipe. Many reputable canning sources now recommend against a boiling water bath for canning curd, saying it is only safe if canned in a pressure cooker, due to the egg and butter content.

You could always refrigerate the curds and suggest that the recipients do the same. Or, if it was me... I might be tempted to live on the edge, use the BW Bath method to make the curd shelf-stable, but label the curds so that they will be used within 2-3 months. BUT -- I cannot recommend this b/c it goes against current safe canning practice. :) Whatever you end up doing, have fun! Your ideas sound delicious! Just make sure you have enough acid (maybe add lemon juice to the Meyer, orange, satsuma curds). Happy Holidays! xo


Thanks for posting your trial and errors. I've been looking high and low on the www. for successful curd canning. Everyone has all these warnings, but no afterthoughts or followups. I have access to these great Meyer Lemons here in south Louisiana, plus my own free range (free) eggs, so I wanted to give some lemon and orange (maybe satsuma) curd as Christmas gifts. I plan on using the 4 ounce jars, which seems to be what you used in the photos...any extra hints? Also, kudos to you, I have an old Harrod's (the English department store) that I obtained from my grandmother 30 years ago. In there recipe for Lime Curd, they also say to strain the beaten eggs before adding to the pot; I havent' seen this anywhere else! Who knows better than the English about curd?
and, thanks!


Ok,now my mouth is really watering. I must make this!


Dawn (KitchenTravels)

Hi Stacia - I hope you give this recipe a try! I love lemon curd. And it's always better when the lemons are home-grown. :)


Yum! Found your recipe on tasty kitchen. I have a ton of lemons in the kitchen from my hubby's parents and from my grandparents. Hope to make some curd soon!

Dawn (KitchenTravels)

Yvonne - hey lady! I knew you would. ;) Thought of you when I was making this. Will have to jar up a few more and send you some. xo

M - thanks! I never thought of putting lemon curd on waffles, but now that you mention it... YUM.


this looks yummy,I imagine it would taste amazing on waffles, scones and muffins.


Love it, love it, LOVE IT!

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