Lemons have been arriving regularly in my weekly box of vegetables and fruit. With the abundance of lemons we searched for something to do with them and found a recipe for lemon curd. I recently purchased a pressure canner and was eager to try it out.
First the lemons were zested and juiced. The zest is mixed with super fine sugar and sits for awhile.
Next eggs are separated and whisked.
The zest is slowly whisked in to the egg mixture.
It is then placed on a double boiler and butter is added and melted.
The result is bright and smells great.
Into jars and the canner it went.
The result was not quite as I had hoped. The jars leaked and it was a massive failure. Not only did the curd leak into the canner, water went into the jars.
Gone is the pretty yellow and in its place was a dark mysterious substance. It was the first attempt as using the new canner we will see what happens next time.
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