Home Canned Meyer Lemon Curd

I like my practical side. Especially the practical things I ask for for Christmas and Birthdays. Plus I'm sort of a food snob, and really have a distinct palette and enjoy my recipe alterations and adjustments that I create at home. Plus, what's not to like about from scratch home food? Life's little luxury, not to mention economical.

I really like lemon curd. As a base for frosting, or as the layer in a quick lemon meringue pie or lemon bars. Fresh citrusy curd goes just about fantastic on anything. Including a slice of grilled baguette whit some ricotta, a smear of curd & some fresh chopped mint.



Zesting the meyer lemons and allowing the sugar to be scented with all the citrus oil.






Separating a plethora of organic eggs.



Lots of freshly squeezed meyer lemon juice






Incorporating the beaten yolks, scented sugar and fresh juice.









Double boiler going, as I whisk in the butter.






Cooking until thick and smooth.



Straining & prepping the curd for pressure canning.



The finished product. I broke out my first jar this past weekend and used the curd for a cream cheese-butter cream frosting for sugar cookies. Perfect lemony combination of soft & chewy sugar cookies, with the tang and richness of a citrus infused butter cream.