Homemade Meyer Lemon Curd (with Printable Labels)

A few weeks ago my produce buying club had a deal on Meyer Lemons–I took this as a sign.  You see for a whole year I had been thinking about making Meyer Lemon curd.  Yes, this was clearly meant to be!  

Meyer Lemon Curd

Meyer Lemon Curd

It started when a couple of my blogging friends (Karis & Abby) made orange curd.  They both did healthier versions, but I decided to go full fat. The diet can wait a little longer!  I wanted to keep a jar or two for later, so looked for a recipe suitable for canning which I found at Food in Jars (note that these still should be used within a couple months–not that this is hard).   

The lemon curd was really quite easy to make. And it you don’t want to can it, you can halve the recipe, or pop it in the freezer.  

Zesting a Meyer Lemon

Zesting a Meyer Lemon

While researching this, I learned a few  miscellaneous things that I’ll pass along to you.  First, canning recipes generally call for using bottled juice to ensure safety since the acidity is standardized.  But an enterprising duo did an extensive test of fresh lemons and found that they generally equal or exceed the standards for bottle juice–bottom line, they believe fresh is fine, and a great victory for flavor.

Canning jar with Lemon Curd

Fill canning jars

Second, you can freeze leftover egg whites for later use (just don’t forget to label the container with the number of whites). Finally I learned that the order of adding ingredients is important.  A team doing an exercise on how to commercialize lemon curd discovered that the emulsion is disrupted if you melt and add the butter at the start rather than at the end–who would have thought!

My other surprise for you is that I have made my very first canning labels (click here for a copy of your own).  Normally I write on the lid with a sharpie or use my trusty labeler to type out “strawberry jam.”  Or I tell myself “of course I’ll recognize this” which invariably results in a few “mystery” jars. 

How to Make Canning Labels...

One Way to Make Canning Labels…

But for a long time, I have wanted to do something cuter so I picked up a two inch hole punch recently.  Since I still needed to buy sticker paper, I took an old grocery bag (from the sadly many times have I forgotten my cloth bags), cut it to 8 1/2 x 11 and ran it through my printer using some labels that I created in Word.  I then punched them out, dabbed on some non-toxic school glue, and voila! 

Meyer Lemon Curd Printable Canning Label

Meyer Lemon Curd Printable Canning Label

So what do you do with lemon curd once you have it?  One obvious, and really simple, choice is to serve with something mildly sweet like pound or angel food cake, orange currant bread or scones.  Want to spiff up your breakfast?  How about adding Meyer lemon curd to yogurt or topping waffles, pancakes or crepes.  Finally it is great in desserts.  Add it to icings, top a cheesecake, drop a spoonful  into a scooped out cupcake or fill some tart shells.   Yup, pretty sure it won’t last the two months!

Crepes with lemon curd and mascarpone, served

Crepes with lemon curd and mascarpone, served

Meyer Lemon Curd
Yields 16
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123 calories
14 g
84 g
7 g
1 g
4 g
39 g
6 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
39g
Yields
16
Amount Per Serving
Calories 123
Calories from Fat 66
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 84mg
28%
Sodium 6mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
1%
Sugars 13g
Protein 1g
Vitamin A
5%
Vitamin C
8%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 egg yolks
  2. 1 cup sugar
  3. 1/2 cup Meyer Lemon juice, strained (from 3-5 lemons, depending on size)
  4. 1 stick of butter, cut into chunks
  5. zest from the juiced lemons
Instructions
  1. Whisk together the egg yolks, sugar and lemon juice in a small saucepan over medium heat. Stir continually for 10-15 minutes, adjusting the heat as needed to ensure that it does not boil. When curd has thickened and coats the back of the spoon, drop in the butter a few chunks at a time and stir until melted.
  2. Strain the curd through a fine mesh sieve over a glass or stainless steel bowl to remove any bits of cooked egg. Whisk in the zest.
  3. Pour the curd into your prepared 4 or 8 oz jars, leaving 1/2 inch of headspace (do not use larger jars). If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil).
Notes
  1. Recipe officially makes 2-8oz jars. I had some extra which went right into the refrigerator for immediate enjoyment.
  2. Canning recipes are designed for a specific size canning jar which provides for adequate heat penetration. You can generally go to a smaller jar, but using a larger jar may not be safe, even with an increase in processing time. That is why you never see a (professional) salsa recipe canned in a quart jar.
Adapted from Food in Jars Blog (based on Martha Stewart)
beta
calories
123
fat
7g
protein
1g
carbs
14g
more
Adapted from Food in Jars Blog (based on Martha Stewart)
Art of Natural Living http://artofnaturalliving.com/
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22 thoughts on “Homemade Meyer Lemon Curd (with Printable Labels)

  1. Karis

    I love your labels, so cute!! A friend was just looking at my scrapbooking supplies and said “I thought you were done with scrapbooking.” I confirmed that I only kept things I could use for making food labels 🙂 Food gifts are one of my favorites and they’re even better with a cute label.

    1. Inger

      You know that was actually my inspiration Karis (okay that and the fact I did around 150 jars of canned food this year). I am going to try to convert my M&M blondies to a cookie in the jar recipe and wanted cute labels to go with it. Hopefully for Easter baskets!

  2. Louise

    Well, well, look at you, Inger! Not only have you made us delectable Lemon Curd, you made us labels too! I’m so “proud” of you! I love the tips too, who knew??? Not I of course, I know nothing about canning and I’m in awe of your accomplishments. Kudos to you! Now, may I sample, please:)

    1. Inger

      You know I used to freeze (almost) everything to extend the season and eat as local as possible Louise. This year I decided to can more to deal with freezer space issues and found a whole lot of new tastes as well! And yes, don’t you wish we could send tastes and smells over the internet instead of just ideas and pictures!

      1. Louise

        Yes, and yes…who knows at the rate things are going perhaps someday we will (I really hope not though:) And yes, I pinned too. I was waiting for you to Pin but…

    1. Inger

      Thanks Beth. I’ve been meaning to try making labels for ages. Really looking forward to a new canning season (not to mention the better weather it will come with ;-)) now!

    1. Inger

      Thanks Abby. I love the brightness of the citrus in the winter. Hopefully we won’t be worrying about that much longer!

    1. Inger

      I totally thought of you when I made this Grace! I knew that you would have lots of great baked goods that this would go with!

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