re: Lemon Curd Recipe (photos) - Added Photos

Hi Martini.

We don't strain it. There really isn't a lot of zest - maybe 1.5 Tablespoons in 5.5 pints of curd and the zester we use cuts it pretty fine. The mixer also breaks it apart when mixing.

It freezes well, just gets really thick. You can spoon what you want out of the jar and return what is left to the freezer. In 20-30 minutes it is fine. You can also use it from frozen fine. It will just be cold.

When sealed, we have kept it frozen for a year.

Usually we keep it in the fridge for no more then a week.

As an old microbiologist, I have the fear of eggs so I would hesitate to tell anyone they would be able to can this product. To me, freezing it is the way to go.

I have been known to open the freezer, takeout a spoonful and return the rest back to the freezer shelf.

With 250 lemons, you can make one really big pot of curd!



Added later:

The wife (my resident foods expert) says that creaming the butter with sugar and adding the eggs like a cake mix, then heating, keeps the eggs from scrambling and avoids the need to strain the product. If you just dump and then heat, you may need to strain the curd to remove lumps.