Lemon Curd for Canning
Preserve the bright, tangy flavor of summer with this irresistibly silky Lemon Curd for Canning recipe. Made with the zest and juice of fresh lemons, creamy butter, and just the right amount of sweetness, this homemade spread is a citrus lover’s dream. Whether you’re new to canning or a seasoned pro, this recipe walks you through every step—from achieving the perfect pudding-like consistency to safely sealing your jars for long-term storage. Ideal for spreading on toast, swirling into yogurt, or using as a filling for pies and pastries, this versatile lemon curd is a decadent treat that brings sunshine to your pantry year-round. Plus, the recipe includes precise instructions for water bath canning, ensuring a safe and lasting preserve. Perfect for gifting or savoring over several months, this lemon curd is a must-have addition to your homemade repertoire.
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Recipe Information
Ingredients
- 6 medium-sized (for juice and zest) Fresh lemons
- 2.5 cups Granulated sugar
- 8 Large eggs
- 1 cup (2 sticks), cubed Unsalted butter
- 1 pinch Salt
Instructions
Thoroughly wash and dry the lemons. Using a microplane or zester, finely zest the lemons to gather approximately 3 tablespoons of zest.
Juice the lemons to yield about 1 cup of fresh lemon juice. Strain the juice through a fine-mesh sieve to remove seeds and pulp, then set it aside.
In a medium-sized, non-reactive saucepan, whisk together the eggs, granulated sugar, lemon zest, and lemon juice until smooth and well combined.
Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a heatproof spatula or wooden spoon. Be careful to scrape the bottom and sides of the pan to prevent curdling.
Once the mixture begins to thicken (about 10–15 minutes), reduce the heat to low and add the cubed unsalted butter, a few pieces at a time. Stir continuously until all the butter is melted and fully incorporated.
Add a pinch of salt and continue cooking for another 1–2 minutes, or until the lemon curd reaches a pudding-like consistency and coats the back of the spoon.
Remove the saucepan from heat. Immediately strain the curd through a fine-mesh sieve into a clean, heatproof bowl to remove any cooked egg bits or zest for a silky texture.
Ladle the hot lemon curd into sterilized half-pint canning jars, leaving about 1/2 inch of headspace at the top. Wipe the rim of each jar with a damp paper towel and seal with sterilized canning lids and rings.
Process the jars in a water bath canner for 15 minutes, ensuring they are completely submerged in boiling water. Adjust processing time for your altitude if necessary.
Carefully remove the jars from the canner and let them cool on a clean towel or wire rack for 12–24 hours. Check that the lids have properly sealed by pressing the center of each lid; it should not pop back.
Store properly sealed jars in a cool, dark place for up to 3–4 months. Refrigerate any opened curd and consume within 2 weeks.
Nutrition Facts
Calories |
4243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1986 mg | 662% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 552.7 g | 201% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 512.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
