Lost my Lemon Curd Recipe

[jomoncon]

I recently had a computer failure and lost all of my collected recipes. Yes I know, I should have been doing backups, but I didn't. I'm slowly getting back the recipes that I had collected over the years. The one that I can't seem to find is my Lemon Curd recipe. You were able to water-bath can it. It called for whole eggs, about 4, I think, butter, sugar, lemon juice. It was cooked in a double boiler. It made about 3 cups worth that I canned in 4 ounce jars.

Most recipes that I've looked at call for just egg yolks, or a combination of whole eggs & yolks, Most cannot be canned. I really miss this recipe. Can anyone help?

 

[wyoDreamer]

Maybe this one will work for you:

http://nchfp.uga.edu/how/can_02/lemon_curd.html

It is from the National Center for Home Food Preservation, so it is specifically for safe canning. Don't know how good it is though.

 

[jomoncon]

Thanks, I'll take a look at it & give it a try.

Maybe this one will work for you:

http://nchfp.uga.edu/how/can_02/lemon_curd.html

It is from the National Center for Home Food Preservation, so it is specifically for safe canning.  Don't know how good it is though.

 

[vehve]

Here's a recipe from a book I've got, haven't tried it myself.

3 lemons
200g fine sugar
85g unsalted butter
3 large eggs

Grate the zest and squeeze juice out of the lemon. Combine the zest, juice, butter and sugar in a metal bowl held over a pot of slowly boiling water. Give the eggs a gentle whisking and add them to the rest of the mix (through a strainer). Let the mix heat up, stirring it all the time. After about 15-20 minutes it should stick to the back of a ladle, at this point you can transfer it to clean, heated jars to conserve it.

 

[wyoDreamer]

Here is another one. This site has some pretty good recipes, maybe this one is closer to the one you lost..

http://www.pickyourown.org/lemon_curd.php

 

[jomoncon]

Here's a recipe from a book I've got, haven't tried it myself.

3 lemons
200g fine sugar
85g unsalted butter
3 large eggs

Grate the zest and squeeze juice out of the lemon. Combine the zest, juice, butter and sugar in a metal bowl held over a pot of slowly boiling water. Give the eggs a gentle whisking and add them to the rest of the mix (through a strainer). Let the mix heat up, stirring it all the time. After about 15-20 minutes it should stick to the back of a ladle, at this point you can transfer it to clean, heated jars to conserve it.

vehve, this looks like the recipe I had. I'll give it a try.