Canned Lemon Curd

Canned Lemon Curd

This curd is delicious served with scones, as a filling in muffins and of course, in tart shells but I prefer to serve it with just a spoon!


  • 2 1/2 cups superfine sugar berry 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 eggs yolks
  • 4 large whole eggs


  • Wash 8- 125ml canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
  • Fill boiling water canner with enough water to cover the filled jars by 1-2".
  • Combine the sugar and lemon zest in a small bowl, stir to mix. Pre-measure the lemon juice and prepare the chilled butter pieces.
  • 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 boiler pan or bowl, which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
  • In the top of the double boiler, on the counter top or table whisk the egg yolks whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend the lemon juice and then 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 degree F. Use a food thermometer to monitor the temperature.
  • Remove the double boiler pan from the stove and place on a protected surface such as a dishcloth or trivet. Continue to stir gently add the butter pieces to the mixture until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard the zest.
  • Fill hot strained curd into the clean 125ml jars leaving 1/2' headspace. Remove any bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two piece metal canning lids.
  • Process in the prepared boiling water canner for 25 minutes. Process time starts after the water in the canner come to a full boil over the tops of the jars.
  • Let cool, undisturbed for 12-24 hours and check for seals.


Tip: Bottled lemon juice is used to standardize the acidity. Fresh lemons or Meyer lemons can be used but as the juice can vary in acidity, the results may not be the same.
Adapted from National Center for Home Food Preservation