Pucker Up Baby – Lemon Curd Recipe

Feb 27, 2015 | Recipes | 1 comment

Here’s an oldie but goody from 2009!…  I’ve made some changes to how I make Lemon Curd these days (of course, that will be in the cookbook) but this is how I learned and you’ll love this recipe!

Lemon Curd Recipe (And how to can Lemon Curd)

I’ve got a million things to say about Obama’s Spendulis Bill but I’d rather talk about LEMONS! I love lemons.  Lemon tarts, Lemonade (not store bought), Lemon scented soap and when I used to go dancing with my friends in the “good old days” I’ve even been known to do a Lemon Drop – but never two.  Ironically the President’s plan to create jobs is going to turn out to be a LEMON but I’ll tell you what, I’ll work on that post while you make this following recipe.

Lemon Curd Recipe - the BEST!
Lemon Curd!!!
I was at Trader Joe’s the other day and had a jar in my hand but I could not bring myself to spend 3 something on it when I was sure it was something I could make myself. I have been wanting to try this for months and now I have enough for months on my canning shelves.
I actually think it would taste pretty good spread over that chocolate cake from the other day, let alone over blueberry coffee cake, spread in with raspberry jam…Since we are talking about preserving something that is mostly eggs and butter I thought I should copy and paste the recipe.  This is a recipe I found online on a university website (CAN’T REMEMBER WHICH ONE!) because I was unable to find Lemon Curd in the Ball, Blue Book.  The directions below are for a single batch but I doubled it. Whenever something looks like a bit of work I always double it and boy am I glad I did.  I took two 1/2 pints over to my Mom’s the other day and we devoured half a jar this morning with a baguette for breakfast.  BON-JOUR!!!!  Aidan kept saying, “I need more of that yellow stuff!!!” 
Bon Appetit!!!
Parisienne Farmgirl

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

collected zest.

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,


1 Comment

  1. Sue Neitzel

    I’ve been making this for decades, it’s in my English roots!


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