How to Make Lemon Curd

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Now that the days are longer, my lovely hens suddenly started laying 6-9 eggs per day and so I went from having the problem of too few eggs to more eggs than I know what to do with, so over the weekend I learned how to make lemon curd.  It’s actually really easy to make and uses a LOT of eggs, which is perfect.  Plus it’s delicious.  I decided to make mine so it is canned and shelf stable for 3-4 months(ish), but you can also make it to use fresh or keep in the fridge or freezer.

What is Lemon Curd?

This is what Hubby asked me, suspiciously, when I told him I found a way to use up lots of eggs.  He is not a fan of lemony baked goods – and definitely not something like lemon meringue pie.  So I’m probably eating this lemon curd (and the meringues I made with the extra eggs white) all by myself, lol.

Lemon curd is sort of like a buttery, creamy lemon jam.  It’s a delicious dessert topping or spread.  You can spread this on some meringue nests, add a spoonful to a scone or lemon loaf, top a cheesecake with it, or fill mini tarts with curd – the possibilities are endless.  It’s sweet, a bit tart, and really creamy.

Ingredients for Lemon Curd:

This recipe came from the National Center for Home Food Preservation, but I also consulted a few of my canning and food preservation books.  It’s always a good idea to follow a trusted source, like this book, when it comes to canning and food preservation because canning improperly can be dangerous.

• 7 egg yolks
• 4 whole eggs
• 2 1/2 cups superfine sugar (also known as caster sugar or berry sugar)
• 1/2 cup lemon zest
• 1 cup lemon juice (bottled kind is better if canning because the pH is standardised)
• 3/4 cold, unsalted butter, cut into small pieces

Supplies for Making Lemon Curd:

• Canning kit
• Water bath canner (I just use a large old pot)
• 4-5 (I used 4 and a bit) 1/2 pint jam jars
• Lemon zester
• Small whisk
• 1½ quart double boiler
• Kitchen thermometer (measuring at least up to 180°F)

How to Can Lemon Curd:

I canned my lemon curd using the water bath canning method.  I bought a little canning kit last fall and it’s proven to be super useful!  Because lemon curd is very acidic, this recipe is safe for canning but don’t ask me about making any substitutions.

How to Make Lemon Curd (for Canning):

1. Wash the canning jars.
2. Sterilize the canning jars (I used this method: place the jars on a clean cookie sheet, cook for 20 minutes at 200°F)
3. Prepare the lids (I put them in a pot to simmer – I have two different books on canning and they suggest two different steps: one says you must boil so the seal is softened, the other says NOT to boil but to simmer, to avoid ruining the seal – I choose the latter but you can do what you prefer to prepare the jars and lids).
4. Fill the water canner with water (make sure jars will be covered by a couple of inches of water).
5. Heat the water to 180°F – that’s the temperature you want it to be when you first add the filled jars.
6. Start the water simmering in the bottom of the double boiler.
7. Take the top pot of the double boiler off the heat and use it to whisk the whole eggs and egg yolks.
8. Then add the sugar and lemon zest, whisking until mixed.
9. Add the lemon juice and the butter.
10. Place the pot back onto the base of the double boiler and heat – WHISKING CONSTANTLY
11. Whisk until the mixture is 170°F degrees (or it coats the back of a spoon, according to one of my books)
12. Remove from the heat and whisk for another 5-10 minutes (you will feel it thicken some more)
13. Do not let the mixture boil!
14. Pour into the jars, leaving 1/2″ headspace
15. Center the canning lids and screw the lids shut
16. Place in the water bath canner (which is at 180°F degrees) and then bring to a boil
17. Boil for 15 minutes and turn off heat
18. Leave jars in the canner as it cools, for 5 more minutes
19. Allow the jars to cool and check the seals

Jars of lemon curd should last 3-4 months with this canning method (not as long as traditional fruit jams and jellies).

How to Make Lemon Curd (without Canning):

If you don’t want to can them for longer term storage, and just use fresh or keep frozen, here’s a shortened set of steps:

1. Wash the glass jars (even if not canning, they’re handy for storage)
2. Start the water simmering in the bottom of the double boiler.
3. Take the top pot of the double boiler off the heat and use it to whisk the whole eggs and egg yolks.
4. Then add the sugar and lemon zest, whisking until mixed.
5. Add the lemon juice and the butter.
6. Place the pot back onto the base of the double boiler and heat – WHISK CONSTANTLY
7. Whisk until the mixture is thick and coats the back of a spoon
8. Do not let the mixture boil!
9. Remove from the heat and whisk for another 5-10 minutes (you will feel it thicken some more)
10. Pour into the jars
11. Let the jars cool and then screw on the lids

Jars should last a couple of weeks in the fridge, or longer in the freezer.

Click here to see the super cute labels I made for my rhubarb jam last year – should I make some cute labels for this curd too?  I’m still new to canning but I’m excited to do some more this summer and fall – my rhubarb jam was a HUGE hit over the winter, so I will definitely share that recipe with you soon.

P.S. Don’t Forget to Pin for Later!