Comments on: Lemony Meyer Lemon Curd

By: Marc

Marc — Wed, 19 May 2010 21:03:43 +0000

Thanks for sharing your expertise Adrian!

By: DIY Wedding Cake Filling--Lemon Curd

DIY Wedding Cake Filling--Lemon Curd — Mon, 17 May 2010 14:19:08 +0000

[...] Image from Figs with Brie [...]

By: Adrian Colesberry

Adrian Colesberry — Sat, 15 May 2010 04:07:25 +0000

I have successfully heat-canned lemon curd. It changes the character slightly but not as drastically as described above. I do use a recipe with two yolks and two whole eggs, but I doubt if this would matter much. I follow the above-referenced Home Food Preservation recipe (http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf). But I want to use my own lemons, which are Meyers but still pretty acidy. I just check the pH of the final curd (sample diluted with a bit of water) to make sure the curd is below the botulism pH point. That is 4.6, so since I’m measuring with pH strips not a pH meter, I make sure it’s solidly at 4 or below. See this link for the science behind all that.
(http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/Ag-479/AG-479.html#Acidity%20and%20pH)
I am a biomedical engineer and worked in pharmaceutical manufacturing for many years, so my confidence is pretty high with such things. Don’t get cavalier and kill yourself. But there’s no reason not to use your own lovely lemons to make a canned lemon curd if you can get a decent pH reading on it.
@Maatisak I would absolutely not try any of our grandmothers’ fast canning methods used in the past on jellies and jams: like inverting jars, filling boiling jellies into boiled jars and then capping them. These methods can work on jams and jellies because they have so much sugar and acid that you barely need to refrigerate them after opening. In the case of lemon curd, the egg makes me a bit nervous.

By: Meyer Lemon Marmalade

Meyer Lemon Marmalade — Mon, 12 Apr 2010 01:54:11 +0000

[...] smiled on us, and we WON a delightful prize for Marc (& Bri’s) Meyer Lemon Curd ~ a bag of freshly harvested Mayer Lemons from The Lemon Ladies Orchard in Emerald Hill [...]

By: Cynthe

Cynthe — Mon, 29 Mar 2010 06:40:39 +0000

Sharrie ~ Glad you found us! Since we’re in the height of lemon season, I was thinking of candying lemons again, too. Just made Meyer Lemon Marmalade tonight and will be writing a post this week. Marc says this Lemon Curd is awesome! Definitely give it a go.

Yeah, it’s good to remember the smiles and sweetness of your sister & our Brizy…FULL of life, even if their lives were shorter than we wished.

By: Sharrie

Sharrie — Sat, 27 Mar 2010 17:14:25 +0000

I was making some candied lemons from another recipe and found this website and the recipe for candied lemons. Sometimes I like to check other recipes for the same thing to sort of verify the recipe and make sure there are no glaring typos!

Bri’s smile reminds me of my own sister Rene who passed away 5 years ago from cancer – and Rene loved to cook too!

I am going to try the lemon curd recipe as I have been looking for one that calls for a few less eggs – and this one looks perfect.

By: Cynthe

Cynthe — Fri, 26 Mar 2010 19:42:28 +0000

Ellen ~ Marc works almost exclusively in CorelDraw & Photoshop. If computer’s are a challenge for you, you could look on-line for pre-made labels for your marmalades. I’ve done that in the past….though I always use up my favorite patterns, first! There also may be pre-designed labels that will work on Avery-type inkjet or laser labels. Look around to see what you can find. I know it’s not the same as having your “own”….

By: ellen

ellen — Sun, 21 Mar 2010 20:40:38 +0000

Loved the recipe. I would love to make a customized label for my foodstuffs, particularly marmalade. However, I’m pretty computer illiterate. What program did Marc use to make yours? Thanks for the info.

By: What’s More Fun Than Saying Lemonquat? Eating Coconut Lemonquat Tea Cake

What’s More Fun Than Saying Lemonquat? Eating Coconut Lemonquat Tea Cake — Sun, 14 Feb 2010 13:47:03 +0000

[...] delicious lemon-y desserts I’ve seen: Lemony Meyer Lemon Curd from Figs with Bri Lemon Meringue Bars from Baking Bites Citrus-Glazed Polenta Cake from [...]

By: Cynthia Carter

Cynthia Carter — Tue, 22 Dec 2009 04:12:28 +0000

What a great recipe! And Marc definitely has mad photography skillz – that label is adorable!

For those who can’t find or aren’t pleased with the organic evaporated cane juice – I used Florida Crystals Organic Sugar, which is also a less refined product, grown and manufactured sustainably. It’s a pale brown color and does have some molasses content, but does not seem to affect the color of the finished product. The eggs also have a lot to do with the color of the product, and should be very fresh. And Bri is right – a generous portion of love is absolutely necessary for a good result

Canning this would be a bit iffy, with the eggs and butter. Meyer lemons aren’t as acidic as Eurekas, and the resulting product might not be safe for canning. Acidity is what kills botulism, so it needs to be highly acidic to be safe even for water bath canning. The National Center for Food Safety has a canned lemon curd recipe http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf, but they make a point of using bottled lemon juice, as it has a known amount of acidity.