Lemon Curd and Lavender Tart
This post is sponsored by the makers of Ball® home canning products.*
Lemon… Oh, how I love thee. 🍋 It has been a lifelong love affair. My poor mother, who loathes citrus, craved lemon the whole time she was carrying me! This Freezer Lemon Curd from the makers of Ball® home canning products (original recipe here) is the perfect way for me to enjoy that refreshing flavor! I just pull a jar out of your freezer, allow it to thaw, and the recipe possibilities are endless! I ended up making three batches because I love it so much!
Freezing in Glass Ball® Jars:
Please be aware that not all jars are freezer-safe.
Jars with tapered sides or straight sides are freezer safe. However, jars with shoulders are not. This article shows examples of freezer-safe glass jars and what they’re best used for.
When freezing in glass jars you should leave a minimum of ½ inch headspace to allow for expansion.
You should store at 0°F for the recommended time specified on the recipe.
This recipe specifies that it makes enough curd for a 9 inch tart and that’s exactly what I did! The tart crust I made is full of lavender flavor that pairs perfectly with lemon. So calm and refreshing! Scroll down for the Freezer Lemon Curd recipe as well as my Lavender Tart Crust Recipe!
Lemon Curd
Preserving Method: Freezing
Makes about 1 9-inch tart
Combine fresh lemons with butter and egg yolks for a delicious curd you can freeze for up to one year. Use it in tarts, pies or as a luscious cake filling.
Ingredients:
6 large egg yolks
3/4 cup sugar
Grated peel of one large lemon
1 cup bottled lemon juice
1/2 cup cold unsalted butter, cut into 8 pieces
Directions:
Press egg yolks through a sieve set over a heavy saucepan.
Stir in sugar, lemon peel and lemon juice. Whisk just to combine.
Cook over medium heat, stirring constantly with a wooden spoon. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of a wooden spoon, about 20 minutes. Remove from heat.
Add butter one piece at a time, stirring after each addition to ensure the mixture is smooth.
Ladle lemon curd into clean jars to fill line. Chill until set, about 1 hour. Twist on lid. Label and freeze up to 1 year.
Lavender Tart Crust
Ingredients:
2 cups finely ground graham cracker crumbs
1/2 cup white sugar
8 tablespoons unsalted butter, melted
1 ½ tsp dried lavender buds
Pinch of salt
Directions:
Combine graham cracker crumbs, sugar, melted butter, lavender, and salt in a mixing bowl. Mix until well blended. Press mixture into the bottom and up the sides of an 9-inch tart (or pie) plate. Chill in the fridge for an hour before filling.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
