You can get this lovely scone topping in the store, or you can make it fresh. I will give the instructions here for how to can it, but I recommend simply making this fresh. Since it requires eggs, I feel weird about canning it for long-term storage.
Ingredients
- 4 eggs
- 12 Tbsp lemon juice
- 2 Tbsp grated lemon rind
- 2 cups sugar
- 1/2 cup butter
Not Like Curds and Whey
In a heavy, medium saucepan, beat the eggs with a whisk until well blended. Add the lemon juice, rind, sugar, and butter.
Heat over low, whisking constantly until the mixture is the consistency of soft pudding. Pour into jars. Cool in the refrigerator.
Use to fill tart shells, as a pie filling, or in between cake layers. Fabulous on scones.
Can You?
In England, they can this for use in the winter. They don't have lemons in winter, I guess.
Clean and sterilize your jars and scald your lids. Pour the hot lemon curd into 1 pint jars, cover with the scalded lid, and put on the ring finger tight. Process in a hot water canner for 20 minutes.
Remove jars from bath, cover with a cloth, and let cool overnight. Test for a seal. Remove rings, and store in a dark, cool place or preferably in the back of the refrigerator.
Notes and Hints and Stuff
- How Long Can I Store It?
I'm dubious about the wisdom of canning this. Yes, it's very acidic with the lemon juice, and very sugary, but it does contain butter and eggs. Just be safe.
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