Scissor Icon

Home-Canned Lemon Curd

6egg yolks
1 cupsugar
3 largelemons, juiced (1/2 cup)
1stick of unsalted butter, cut into pieces
zestfrom the juiced lemons
Page 1
Scissor Icon
Page 2
Scissor Icon

Home-Canned Lemon Curd - Instructions

Get jars and lids ready for canning according to manufacturer's directions. This generally involves
cleaning and heating the jars in warm water, and simmering the lids in a shallow pan for several
minutes. Keep jars and lids warm until filling.

Whisk egg yolks and sugar in a small pot set over medium heat. Gradually add lemon juice, stirring with
a wood spoon to avoid aerating the curd. Keep stirring for 10 to 15 minutes, adjusting heat to prevent
boiling. Check for doneness with a metal spoon. When the curd is thick and coats the back of the spoon,
it is ready. Stir in butter pieces.

Strain curd into a glass or stainless bowl through a mesh sieve to eliminate pieces of cooked egg. Whisk
in zest.

Carefully pour the curd into prepared jars. Leave 1/2 inch between the curd and the top of each jar.
Process the jars in a boiling water canner for 20 minutes (always start timing when the water begins to
fully boil). Remove basket and allow jars to cool completely before handling.


Page 3
Scissor Icon

Home-Canned Lemon Curd - Instructions Continued

A few notes: it is generally recommended to use only half-pint jars for this canning project, to
ensure thorough heating. You can expect a shelf life of about two months. Refrigerate after opening.
Once opened, the curd should keep for about a week. Check for mold or a metallic taste when evaluating
freshness.

Page 4