🔕 🔔

My Basket ()

All questions

I have a ton of meyer lemons and would like to make lemon curd. How long do you need to pressure can it for it to be shelf stable?

asked by Darlene Carrigan almost 6 years ago
4 answers 2801 views
0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 6 years ago

According to Blue Ribbon Preserves, by Linda J. Amendt, her recipe says that four-ounce or half-pint jars should be pressure canned for 10 minutes at 11 psi for dial gauge pressure cookers or 10 minutes at 10 psi for weighted gauge pressure cooker. That being said, many recommend freezing lemon curd instead of canning it. While Amendt's recipe calls for 2 1/2 cups superfine sugar, 1/2 cup fresh Meyer lemon zest, 4 large eggs, 7 large egg yolks, 1 cup strained fresh Meyer lemon juice (7 to 8 medium lemons) and 3/4 cup unsalted butter, chilled, cut into 10 pieces, many other recipes also call for the addition of bottled lemon juice to make sure it is acidic enough.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added almost 6 years ago

I'm w/ wssmom. If you've got the freezer space, freeze it instead. It'll hold up better & longer in the freezer than canned. I prefer a lemon curd recipe that uses all yolks to help avoid getting an "eggy" flavor.

Wholefoods user icon
added almost 6 years ago


Take a look at this infromration on how to preserve your Lemon Curd and ENJOY it

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added almost 6 years ago

You should use some to make some preserved lemons---which are on my mind now that I'm out of them.
So simple. Just wash and cut them in quarters, salt them and pack tightly in jars. That's it. Put in the fridge and turn them occasionally until they juice up to cover everything.

Mayer Lemons are perfect for this. With preserved lemons the rinds lose any bitterness and can be chopped and added to middle eastern stews and other dishes.

Bittman's recipe just uses the rind..so you can use that after juicing the lemons.

A more traditional recipe:

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.