Ok, another little treat for gift giving or even just for yourself.
Now, I’m going to warn you.
This is a bit controversial.
It’s a bit rebellious.
My FIL calls it pure luxury.
I’m going to show you how I’ve canned lemon curd. Lemon curd with candied ginger in it.
This is so easy to do and I’ve got a few ways that makes me feel really confident in it’s safety.
You start off the same way as you do with any lemon curd. Lots of egg yolks, sugar, eggs, lemon juice and lemon zest. I added to its yummyness by putting in candied ginger too. It just doesn’t seem to be a holiday dish for me without crystalized ginger. I’ve got an obscene amount of lemon in this so I’m secure in my acid content.
Now, here’s how I add in another level of safety. I wanted the smoothness that butter gives curd but I’m not that fussy about the idea of adding that much dairy into a product that I’m canning so I used Earth Balance butter spread. I actually use this most of the time in my cooking. From baking to main dishes. Nope. I’m not one of their bloggers. They give me nothing. I just love their stuff.
Spoon into sterilized jars, top with lids and process in a water bath for 15 minutes.
And what is this being lavished on? Well, that is Friday’s treat.
I think I need another batch made ASAP.
- 2¼ cups sugar
- ½ cup lemon zest
- 1 cup lemon juice (I used 8 lemons to get both of these)
- ¾ cup butter (just to be sure of food safety I used Earth Balance butter spread)
- 7 egg yolks
- 4 whole eggs
- 1 T chopped candied ginger
- Combine all ingredients except the butter in a heatproof bowl over simmering water. Whisk until thickened. Add butter (I really like my Earth Balance) and place in 6x125 ml sterilized, jars. Process in a water bath for 15 minutes.