Comments on: Meyer Lemon Curd http://www.foodinjars.com/2010/01/meyer-lemon-curd/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Amy http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-39112 Amy Tue, 07 Feb 2012 00:03:36 +0000 http://www.foodinjars.com/?p=636#comment-39112 Hi Marisa My sister and I were having the proverbial argument about the eggs in the lemon curd (looks like I won, hee hee...). But, like everyone else I am ultimately confused. If pressure cooking will overcook the lemon curd, and a water bath will preserve for 2 months without a loss in texture. The question remains, how long will it actually preserve for, regardless of texture? (As I'm now quite curious to test this out... after all, it's Meyer lemon season...). What is happening in the commercial processes that allow them to can/preserve lemon curd for up to 2 years?? I have always enjoyed Dickinson's Lemon Curd, and their ingredients are rather straight forward (SUGAR, WATER, EGGS, BUTTER [CREAM (FROM MILK), SALT], LEMON JUICE CONCENTRATE, PECTIN, CITRIC ACID, NATURAL FLAVOR, SODIUM CITRATE, LOCUST BEAN GUM, YELLOW 5). Pectin = Gelling Agent Citric Acid = Natural Preservative/Conservative Sodium Citrate = Sodium Salt of Citric Acid = Sour Salt = Additive/Preservative = Add to high acid liquids so gelling will occur. Locust Bean Gum = Thickener Is the addition of the above items what allows their lemon curd to be shelf stable for longer periods of time? I have seen what lemon curd looks like once it's past it's shelf date, it tends to be brown in color - which makes it unappetizing. Thanks for your help! Hi Marisa

My sister and I were having the proverbial argument about the eggs in the lemon curd (looks like I won, hee hee…). But, like everyone else I am ultimately confused. If pressure cooking will overcook the lemon curd, and a water bath will preserve for 2 months without a loss in texture. The question remains, how long will it actually preserve for, regardless of texture? (As I’m now quite curious to test this out… after all, it’s Meyer lemon season…).

What is happening in the commercial processes that allow them to can/preserve lemon curd for up to 2 years?? I have always enjoyed Dickinson’s Lemon Curd, and their ingredients are rather straight forward (SUGAR, WATER, EGGS, BUTTER [CREAM (FROM MILK), SALT], LEMON JUICE CONCENTRATE, PECTIN, CITRIC ACID, NATURAL FLAVOR, SODIUM CITRATE, LOCUST BEAN GUM, YELLOW 5).

Pectin = Gelling Agent
Citric Acid = Natural Preservative/Conservative
Sodium Citrate = Sodium Salt of Citric Acid = Sour Salt = Additive/Preservative = Add to high acid liquids so gelling will occur.
Locust Bean Gum = Thickener

Is the addition of the above items what allows their lemon curd to be shelf stable for longer periods of time? I have seen what lemon curd looks like once it’s past it’s shelf date, it tends to be brown in color – which makes it unappetizing.

Thanks for your help!

]]> By: Christi http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-39073 Christi Mon, 06 Feb 2012 06:49:22 +0000 http://www.foodinjars.com/?p=636#comment-39073 Thanks so much! It turned out really well and I did notice it took about 20 minutes to thicken and when it did, it turned really quickly. Only sad news is that two of eight half pints didn't seal. Not the end of the world...I'll just have to start eating :) Thanks so much! It turned out really well and I did notice it took about 20 minutes to thicken and when it did, it turned really quickly. Only sad news is that two of eight half pints didn’t seal. Not the end of the world…I’ll just have to start eating :)

]]> By: marisa http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-39051 marisa Sun, 05 Feb 2012 20:53:23 +0000 http://www.foodinjars.com/?p=636#comment-39051 You can make multiple batches. Do know that they may take longer to thicken the more is in the pot. Also know that curds don't hold as well as other preserves. If you think you want it to last longer than 4-6 months, it's better to freeze it. You can make multiple batches. Do know that they may take longer to thicken the more is in the pot. Also know that curds don’t hold as well as other preserves. If you think you want it to last longer than 4-6 months, it’s better to freeze it.

]]> By: Christi http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-39050 Christi Sun, 05 Feb 2012 20:36:59 +0000 http://www.foodinjars.com/?p=636#comment-39050 All set to make this today...this is probably a silly question but can you make multiple batches of this and then can as usual or will it ruin the texture? All set to make this today…this is probably a silly question but can you make multiple batches of this and then can as usual or will it ruin the texture?

]]> By: Marmalade « Putting By http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-39048 Marmalade « Putting By Sun, 05 Feb 2012 19:14:03 +0000 http://www.foodinjars.com/?p=636#comment-39048 [...] the meantime I think I’m going to make some curd with the lemons from the second box and I’m hoping for a third box to make limoncello. [...] [...] the meantime I think I’m going to make some curd with the lemons from the second box and I’m hoping for a third box to make limoncello. [...]

]]> By: Margaret http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-37357 Margaret Thu, 26 Jan 2012 22:59:53 +0000 http://www.foodinjars.com/?p=636#comment-37357 Hi ya! I've made this yumminess and posted about it on my brand new blog! Check it out. http://twointhenestmama.blogspot.com/2012/01/lemon-curd.html (I should've taken more pictures, but next time!!) Thanks a million Margaret Hi ya!
I’ve made this yumminess and posted about it on my brand new blog!
Check it out.
http://twointhenestmama.blogspot.com/2012/01/lemon-curd.html
(I should’ve taken more pictures, but next time!!)
Thanks a million
Margaret

]]> By: Winter Canning « « West of the LoopWest of the Loop http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-36280 Winter Canning « « West of the LoopWest of the Loop Sun, 22 Jan 2012 21:54:11 +0000 http://www.foodinjars.com/?p=636#comment-36280 [...] your basic pound cake, scone or bowl of yogurt into an indulgent treat. I follow the Food in Jars recipe for Meyer Lemon Curd and I have also adapted it to make Key Lime curd. Just replace the 1/2 cup lemon juice with 1/2 cup [...] [...] your basic pound cake, scone or bowl of yogurt into an indulgent treat. I follow the Food in Jars recipe for Meyer Lemon Curd and I have also adapted it to make Key Lime curd. Just replace the 1/2 cup lemon juice with 1/2 cup [...]

]]> By: Emily http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-36278 Emily Sun, 22 Jan 2012 20:22:11 +0000 http://www.foodinjars.com/?p=636#comment-36278 I live overseas and made this recipe tonight with fresh bergamots from the market in Athens, Greece. I processed it in a hot water bath according to these instructions (nchfp.uga.edu/publications/nchfp/factsheets/lemon_curd.pdf), since I would like to send a jar to a friend. The result is absolutely delicious! I live overseas and made this recipe tonight with fresh bergamots from the market in Athens, Greece. I processed it in a hot water bath according to these instructions (nchfp.uga.edu/publications/nchfp/factsheets/lemon_curd.pdf), since I would like to send a jar to a friend. The result is absolutely delicious!

]]> By: Rachael Allen http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-34954 Rachael Allen Mon, 16 Jan 2012 02:50:11 +0000 http://www.foodinjars.com/?p=636#comment-34954 Hi there, Thank you so much for the fantastic lemon curd recipe :) i live in New Zealand and was trying to find the perfect recipe and yours worked out great and tastes devine! I went to see my grandparents the other day and they have a big lemon tree so i grabbed quite a few and i didn't know what i was going to do with them until i remembered i could make lemon curd :) so thank you!! I will be keeping this recipe for a long time now. Hi there,

Thank you so much for the fantastic lemon curd recipe :) i live in New Zealand and was trying to find the perfect recipe and yours worked out great and tastes devine! I went to see my grandparents the other day and they have a big lemon tree so i grabbed quite a few and i didn’t know what i was going to do with them until i remembered i could make lemon curd :) so thank you!! I will be keeping this recipe for a long time now.

]]> By: Twelve Months of Parties: a Casual Family Dinner « « West of the LoopWest of the Loop http://www.foodinjars.com/2010/01/meyer-lemon-curd/#comment-34894 Twelve Months of Parties: a Casual Family Dinner « « West of the LoopWest of the Loop Sat, 14 Jan 2012 04:20:21 +0000 http://www.foodinjars.com/?p=636#comment-34894 [...] of time. Lemon curd can sit in your fridge for weeks with no ill effects, so I made that, using this recipe from my friend Marisa of the canning blog, Food in Jars. Then, during the week, I prepared my [...] [...] of time. Lemon curd can sit in your fridge for weeks with no ill effects, so I made that, using this recipe from my friend Marisa of the canning blog, Food in Jars. Then, during the week, I prepared my [...]

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