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Canning Lemon Curd

Canning Lemon Curd

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  • Author: Olivia Hartwellen
  • Total Time: 1 hour 30 minutes
  • Yield: 36 servings, makes 3 to 4 half-pint jars 1x

Description

Canning Lemon Curd is a bright, creamy citrus spread made with lemon zest, bottled lemon juice, eggs, butter, and sugar. It is processed in half-pint jars for a short-term pantry preserve that tastes delicious on toast, scones, cakes, cookies, tarts, yogurt, and ice cream.

Ingredients

Scale
  • 2 1/2 cups superfine sugar
  • 1/2 cup fresh lemon zest
  • 1 cup bottled lemon juice
  • 3/4 cup unsalted butter, chilled and cut into small pieces
  • 7 large egg yolks
  • 4 large whole eggs

Instructions

  1. If canning, prepare a water bath canner, half-pint jars, and two-piece lids before making the lemon curd.
  2. Wash the lemons and zest only the yellow outer skin to obtain 1/2 cup of zest.
  3. In a small bowl, combine the lemon zest and superfine sugar, mix well, and let stand for 30 minutes.
  4. Prepare a double boiler and begin heating water in the bottom pan. Make sure the water will not touch the top pan.
  5. In the top pan of the double boiler, whisk together the egg yolks and whole eggs until thoroughly mixed.
  6. Gradually add the zest and sugar mixture while whisking to keep the texture smooth.
  7. Blend in the bottled lemon juice and chilled butter pieces.
  8. Place the top pan with the lemon mixture over the bottom pan of the double boiler. Keep the water at a gentle boil so steam heats the mixture.
  9. Use a silicone spatula to gently scrape the bottom of the pan as the curd cooks.
  10. Stir continuously and heat the lemon curd until it reaches 170°F on an instant-read thermometer.
  11. Remove the top pan from the double boiler and place it on a heat-resistant surface.
  12. Stir the curd gently until it thickens, about 5 minutes.
  13. Pour the curd through a mesh strainer into a glass or stainless-steel bowl and discard the zest collected in the strainer.
  14. Ladle or pour the curd into hot half-pint jars, leaving 1/2 inch headspace.
  15. Wipe jar rims, apply two-piece lids, and load the jars into a simmering water bath canner.
  16. Bring the canner to a full rolling boil.
  17. Process half-pint jars for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 6,000 feet, or 25 minutes above 6,000 feet.
  18. Do not can lemon curd in jars larger than half-pint jars.
  19. When processing time ends, turn off the heat and let jars sit in the canner for 5 minutes.
  20. Remove jars and cool completely on a towel on the counter.
  21. Store sealed jars in a cool, dark place and use within 3 to 4 months.
  22. Discard any jar if browning, separation, mold, leaking, bubbling, or an off smell occurs.

Notes

  1. If you do not have superfine sugar, grind granulated sugar in a food processor for 1 minute. Do not use powdered sugar.
  2. Use bottled lemon juice for consistent acidity in this canning recipe.
  3. Use fresh lemon zest for the brightest flavor.
  4. Only use half-pint jars for this recipe.
  5. Refrigerate opened jars and use promptly.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Preserves
  • Method: Water Bath Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 107
  • Sugar: 14
  • Sodium: 9
  • Fat: 5
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0.2
  • Carbohydrates: 14
  • Fiber: 0.02
  • Protein: 1
  • Cholesterol: 66

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