Homemade Lemon Curd

Lemon curd is a great ingredient to have for all sorts of reasons. You can use it in recipes for baking or as a topping. And the best part is that you can make it ahead of time and preserve it for later. This recipe gives both freezing and canning instructions, but you can also feel free to just store it in your refrigerator, if you know you’re going to need it within the next week or so.

Enjoy! ~ Kelly

Print

With ImageWithout Image

Homemade Lemon Curd

Yield: 24 (about 1 cup)

Author: Kelly

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Delicious homemade lemon curd. Great for baking recipes and as a topping. Canning and freezing instructions are included.

Ingredients

• 4 large egg yolks, at room temperature
• 2/3 cup sugar
• 2 tablespoons lemon zest
• 1/2 cup lemon juice
• 1/8 tsp salt
• 4 tablespoons butter, sliced

Instructions

1. If canning, prepare canner, jars, and lids. See Note.
2. To make the lemon curd, first prepare a double boiler by filling the bottom of a pot with water and placing your double boiler on top. Bring the water to a boil, then reduce heat and simmer.
3. To your double boiler, add egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk constantly until the curd has thickened. The temperature should read about 170º F on a thermometer.
4. Once the curd has thickened, remove your double broiler from the heat. Add your slices of butter, whisking as you it.
5. If canning, ladle hot curd into the hot 8-ounce jars, leaving a 1/2 inch headspace. Wipe the rim with a clean damp cloth, place the lid on the jar, and screw on the band.
6. Place jars in the canner, completely covered in water. Bring to a boil and boil for 15 minutes. Turn off heat and remove the lid of the canner. Allow the jars to sit in the water 5 more minutes, then remove. Allow them to sit for a day, then check to make sure the lids have sealed properly.

Notes

CANNING INSTRUCTIONS

This recipe will make 2 8-ounce jars. For full detailed canning instructions, see my Guide to Canning (Boiling Water Method). The shelf life of canned lemon curd is about 3-4 months. Discard if any browning or separation occurs.

FREEZING INSTRUCTIONS

To freeze lemon curd, place cooled curd into a freezer container and freeze. To thaw, place the container of curd in a refrigerator at least 24 hours before using. The shelf life of frozen lemon curd is about 1 year. Use within 4 weeks after defrosting.

DOUBLE THE RECIPE

If you would like to double the recipe, double all the ingredients except the eggs. Instead of doubling the egg yolks, use 6 large egg yolks and 1 whole large egg.

Nutrition Facts

Calories

49

Fat

3 g

Sat. Fat

1 g

Carbs

6 g

Fiber

0 g

Net carbs

6 g

Sugar

6 g

Protein

1 g

Sodium

29 mg

Cholesterol

36 mg

*Nutritional information is estimated