21⁄2 cups superfine sugar*
1⁄2 cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
3⁄4 cup unsalted butter, chilled, cut into approximately 3⁄4" pieces
7 large egg yolks
4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 11⁄2 quart double boiler*** (the top double
boiler pan should be at least 11⁄2-quart volume), strainer, kitchen thermometer measuring at least
up to 180/F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and
equipment for boiling water canning.
Yield: About 3 to 4 half-pint jars
1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill.
Prepare canning lids according to manufacturer’s directions.
2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a
thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the
water in the canner is too hot when jars are added, the process time will not be long enough. The
time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30
minutes for this product. Process time starts after the water in the canner comes to a full boil over
the tops of the jars.
3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
Pre-measure the lemon juice and prepare the chilled butter pieces.
4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil
vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be
cooked. Steam produced will be sufficient for the cooking process to occur.
5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs
together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed
and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but
continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to
the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170/ F.
Use a food thermometer to monitor the temperature.
7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish
cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5
minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard
8. Fill hot strained curd into the clean, hot half-pint jars, leaving 1⁄2-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper
towel; apply two-piece metal canning lids.
9. Process in the prepared boiling water canner according to the recommendations in Table 1.
Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 15 min 20 min 25 min
Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned
lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage;
discard any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes
when thawed. Package in freezer containers after straining and cooling to room temperature. To
thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After
thawing, consume within 4 weeks. (See Freezer Lemon Curd,