“This is nice for a gift. Just be sure to include a note with the shelf life, as it only stores for a few months before it turns dark.”
INGREDIENTS
2 1⁄2cups superfine sugar
1⁄2cup lemon zest (freshly zested) (optional)
1cup bottled lemon juice
3⁄4cup unsalted butter, chilled, cut into approximately 3/4-inch pieces
7large egg yolks
4large whole eggs
DIRECTIONS
Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer’s directions.
Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F Use a food thermometer to monitor the temperature.
Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in the prepared boiling water canner using only halfpint or smaller jars,.
Gluten Free Lemon Curd is a silky, tangy custard like spread made from fresh eggs, lemon juice, sugar, butter and lemon zest. It’s perfect for filling cookies, cakes and served with fresh baked pastries such as gluten-free scones and shortbread cookies.
Prep Time15 minutes
Cook Time15 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Ingredients
Gluten Free Lemon Curd
zest of one lemon
165 grams fresh juiced lemon juice
185 gram granulated white sugar
113 grams unsalted butter, room temperature – DIVIDED!
⅛ teaspoon/a generous pinch of kosher salt
2 large eggs
2 large egg yolks
Instructions
How to make Lemon Curd
Zest one lemon and set aside. Squeeze your lemons and strain out any seeds if needed.
In the bowl of your stand mixer, fitted with the paddle attachment, combine granulated white sugar, a pinch of salt, and 85 grams of room temperature butter. Make sure to reserve the additional 30 grams of butter for finishing the curd. Cream the butter and sugar together. This should take about 2 minutes.
When the butter and sugar have been creamed together, slowly add your eggs. The mixture will not cream together.
Once you have added the eggs, add your lemon juice. The mixture will curdle but it will smooth out once you cook it.
Transfer your butter/sugar/egg/lemon juice mixture to your saucepan and over low heat cook until your lemon curd starts to look smooth. Make sure to constantly stir the mixture. The curdling will disappear when the butter starts to melt.
Increase the heat to medium, and while stirring constantly, cook until the mixture starts to thicken. Do not allow for it to come to a boil. The lemon curd is ready when it leaves a path on the back of a spoon and has a temperature above 175F
Remove the curd from the heat and strain curd into your prepared pan.
Whisk the reserved 30 grams of unsalted butter into the curd. Add lemon zest and stir to combine. Allow for the foolproof lemon curd to cool to room temperature before transferring to the refrigerator. It will thicken as it cools.
The lemon curd will be good for up to 14 days in your refrigerator in an airtight container. You can also freeze it up to 3 months. Thaw it in your refrigerator before using.
