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Canned Lemon Curd

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Canned Lemon Curd – Tangy lemon goodness in a jar. If you don’t have time for canning, this delectable lemon curd freezes well in quart-sized freezer bags.

Canned Lemon Curd

I love lemons.
I love the taste, the smell, even the color.
Lemons make me smile.

And lemon curd is just the best. I hate that it’s called curd though. The word curd just sounds like sour milk. Not the delicious sweet, sour nectar that it really is.

Once you get your hands on some lemon curd there are so many things you can do with it. From pies and tarts to cookies, bread and cakes. Or just eat it on a biscuit or slice of bread.


But finding Lemon curd around here isn’t easy. The first time I went looking for it, I checked all the local grocery stores, even Walmart, nothing. My mom finally found me some in a little tea shop. Close to $6.00 for a small jar of this deliciousness.

I knew you could make it but I’d just never looked into it.

Then the other day I was doing a search about using bottled lemon juice and I came upon this post from A Gardener’s Table. It went into great detail about using real lemon juice, fresh squeezed  versus bottled. A great article. But almost at the end was a link to the Oregon State University Extension Service for canned Lemon Curd.

Canned Lemon Curd. I love to can things.

Click. Reading through the instructions, I can do this. And the best part? At least for me, anyway, they recommend using bottled Lemon juice! Yay!!!!! I’m not into fresh squeezing 15-20 lemons just to get 1 cup of juice. And since it’s bottled juice, which I always have on hand, I’ll be able to make this any time I feel like it. A rainy day, in the dead of winter.

And Lemons make me smile, lemon curd makes me smile even more.

Canned Lemon Curd
yields 4 half pint jars

2 1/2 cups super fine sugar *
1 cup bottled lemon Juice
3/4 cups unsalted butter, cut and chilled
7 large egg yolks
4 large whole eggs

*If you don’t have super fine sugar, just place granulated sugar in a food processor for about 1 minute.

Prepare jars and keep hot until ready to use. I place hot water in mine and then just before using place in the microwave for 30 seconds to make sure they’re still hot.

Fill canner with enough water to cover filled jars by 1-2 inches. Heat water to 180 degrees but not higher. You want water to come to a boil after prepared jars are added as part of the processing.

You’ll be using a double boiler to make this. If you don’t have a double boiler just use a larger mixing bowl on top of your sauce pan. Heat water in your bottom pan, making sure water will not touch the bottom of your double boiler. In the top of your double boiler, on the counter, combine egg yolks and whole eggs. Whisk till well combined.

 

Add in sugar a little at a time, whisking well, till all added and combined.

 

Add in lemon juice.

 

Stir till combined and smooth.

Place double boiler on top of saucepan with the boiling water and add in chilled butter.

Stirring with a rubber spatula or spoon, cook until butter is melted and temperature reaches 170 degrees. It took mine about 15 minute to reach temperature.

When you get close to temperature, it will magically start to thicken.

Once you reach the temperature of 170 degrees, remove double boiler from pan and place on counter. Stir for about 5 minutes until you have the consistency of pudding.

Reheat jars in the microwave if needed. Fill jars leaving 1/2 inch head space.

Be sure to wipe rims and sides to remove any “drips”

Apply lids.

Check temperature of the water on your canner, making sure it’s at 180 degrees.

Place jars in canner, once water is boiling, continue to process for 15 minutes at 0-1,000 feet, 20 minutes at 1,001-6,000 feet and 25 minutes for above 6,000 feet.

Remove from canner when time is up and let sit for 12-24 hours then check for seals.

Canned lemon curd will keep for 3-4 months.

I’ll be posting some recipes this week of things you can make with your freshly made Canned Lemon Curd. And if you’re looking for ideas for all those egg whites, why not make some Meringues. Just don’t use them all. You’ll want to save some. Trust me.

I’m linking up at some of these great parties and Carnival of Home Preserving.
—————————————————————————————————–
Update June 1, 2012
There has been a lot of discussion as to whether it is safe to can Lemon Curd in the method used above.
My Original source for the recipe was found here from the Oregon State University:
https://extension.oregonstate.edu/lane/food-preservation/publications#miscellaneous_pubshttps://nchfp.uga.edu/how/can_02/lemon_curd.html
The same recipe appears from the National Center for Food Preservation, University of Georgia
https://nchfp.uga.edu/how/can_02/lemon_curd.html
And there is an article from the NCFP UGA for Freezing Lemon Curd here
https://nchfp.uga.edu/publications/nchfp/factsheets/lemoncurd.html

I have sent an E-mail to the University of Georgia Extension Service asking for clarification on the issue of safety and will also contact my local extension agent to see if he can get me a speedier answer. I certainly don’t want to share bad/mis-information just my love of canning and Lemon Curd.

 
While I wait for a response to my inquiry Always practice food safety when canning. The NCFP is full of information and I urge you to take a look.
https://nchfp.uga.edu/ or you can contact your local Extension Agent.

 

 

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About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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  1. Evelyn says

    I love lemon curd and have been looking for a recipe to make it. And of course love the idea of canning it for later! Just dropping in from Serendipity and Spice to a visit and a follow. I would love it if you put Freedom Fridays on your list and share this there:) (did I just say “love” like 3 times??)

    Reply

  8. Renee L'Ecuyer says

    I hate to be a pill but canned lemon curd at home isn’t safe. According to the National Center for Home Food Preservation, anything with butter or eggs isn’t safe to can at home. Home canning doesn’t get enough heat to be shelf stable. Commercial canning does. It’s okay for the fridge though.

    Reply

    • Joan@chocolateandmore says

      Renee, thanks for your input. I was worried about canning it myself but since this recipe comes from the University of Oregon’s Extension Service, I can assume it’s safe. I hope you read through the entire post before making judgments and also clicked on the link to the extension service. I often worry about what I can but also take canning with a grain of salt. I’ve read articles that say you can’t can something with butter in it but then Ball recommends in their recipes adding a teaspoon of butter to remove foam from jellies and jams.

  14. Rachel says

    I LOVE thing made with lemon. I’ve pinned this. I’m definitely going to try it. Thanks for sharing at Terrific Tuesdays.
    Rachel
    adventuresofadiymom.blogspot.com

    Reply

  17. Laura @ cookiecrumbsandsawdust.blogspot says

    Joan,

    I love, love lemon curd. And it’s so easy to make -no tempering. Even though I have made it lots, I have never canned it. That’s a great idea! Then maybe it would keep my from sneaking a spoon of it from the fridge all day long. (Even my kids eat it like pudding.)

    I followed you over from the Pity Party linky party. I would love if you stopped by my blog.

    Thanks for sharing,
    Laura
    fellow lemon lover

    Reply

  18. Meegs says

    INTERESTING – READ THE 2 ARTICLES AND SEE ….

    when I read the article given in a previous post above (Developed at The University of Georgia for NCHFP, posted on NCHFP Dec 2004):
    https://nchfp.uga.edu/how/can_02/lemon_curd.html
    it says you CAN can lemon curd,

    yet another article (written August 2004) from NCHFP said the opposite:
    https://nchfp.uga.edu/publications/nchfp/factsheets/lemoncurd.html
    clearly stating to freeze or refrigerate lemon curd CANNOT BE CANNED

    I don’t can eggs/dairy/fat as my personal rule – I know some people do but when there is so much conflicting information I think it’s better to be safe for my family and store recipes like these in the fridge or freezer. It looks like a very yummy recipe though! I make lemon and lime curd quite often and keep it in my refrigerator 🙂

    Reply

    • Joan@chocolateandmore says

      Meegs, thanks so much for your interest. I love all the discussion that is being brought up and all those that still love to can, giving input. I read bot of the articles you sited. The first one is the same one I got my information from, apparently Extension Services share information and documentation, saying you CAN can Lemon Curd.
      The second document you posted doesn’t say you can’t can it, just gives the method for freezing when discussing the storage of Lemon Curd.
      I have sent an E-mail to the University of Georgia Extension Service asking for clarification on the issue of safety and will also contact my local extension agent to see if he can get me a speedier answer. I certainly don’t want to share bad/mis-information just my love of canning and Lemon Curd.

  20. Meegs says

    thanks for following it up with the university Joan!
    it’s tricky when there is so much conflicting information, isn’t it 🙁
    but all of the discussion shows how many fans there are out there that LOVE lemon curd – I’m eagerly awaiting my lemon tree to ripen over the next few weeks and I can get into making a stash of lemon curd too!! 🙂

    Reply