Has anyone tried canned lemon curd?

CharcuterieAugust 8, 2011

I always thought it was dangerous to can lemon and lime curd because of the butter and egg content. Someone recently sent me this recipe. It was developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. December 2004.

Has anyone tried this recipe?

Canned Lemon Curd

* 2 1/2 cups superfine 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 egg yolks

* 4 large whole eggs

Special Equipment Needed: lemon zester, balloon whisk, 1 1/2 quart double boiler*** (the top double boiler pan should be at least 1 1/2-quart volume), strainer, kitchen thermometer measuring at least up to 180F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.

Yield: About 3 to 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.


  1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.

  2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

  1. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.

  2. 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 double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.

  3. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.

  4. 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 170F. Use a food thermometer to monitor the temperature.

  5. Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.

  6. Fill hot strained curd into the clean, hot half-pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

  7. Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.

Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 15 min 20 25

Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40F or lower for 24 hours before intended use. After thawing, consume within 4 weeks. (See Freezer Lemon Curd, http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)

Preparation Notes:

* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1 minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.

** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.

*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.

For more detailed information on boiling water canning, see "Using Boiling Water Canners" at http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html


For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and 1/4 cup fresh lime zest for the lemon juice and zest.

Other citrus or fruit curds are not recommended for canning at this time.

Here is a link that might be useful: Canned Lemon Curd

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readinglady(z8 OR)

You'll find numerous discussions of this recipe on the forum. It is a safe-tested recipe.

However, for myself canning is not something I would do as I don't care to use anything but fresh citrus juice for curds and because curds freeze beautifully with no loss of quality.


    Bookmark   August 8, 2011 at 12:36PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sure. It's the standard recipe available from NCHFP.

But like Carol says the quality is highly questionable based on the many past discussions here. The forum search will pull them up for you if interested.


Here is a link that might be useful: NCHFP - Canned Lemon Curd

    Bookmark   August 8, 2011 at 2:35PM
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Linda_Lou(SW Wa.)

I don't think it is worth it since it only has a shelf life of a couple months. Then it turns brown. Better off making one and freezing it. I have a great microwave recipe I use.

    Bookmark   August 9, 2011 at 2:46AM
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I've made it. And I've canned it. The longest I've let it sit canned is about 4 months. Obviously it doesn't taste like fresh - but it is better than the jarred stuff you can buy in the store. But canned tomatoes don't taste like fresh tomatoes either. I don't always have the time to make fresh lemon curd.

I usually make it in January - when I'm getting my bulk citrus orders from Florida. There are quite a few lemon desserts I usually make at Easter, and I find it very convenient to have my home made canned lemon curd available. I usually can it in the 4 oz jars.

I've never frozen it - so I can't comment on the difference between freezing it and canning it. I know there are tons of people on this forum who have 3 or 4 freezers, and thus always recommend the freezing option. But, like many others, I don't have that type of freezer space - so making fresh or canning are my options.

    Bookmark   August 9, 2011 at 10:43AM
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My canned lemon curd has lots of teeny tiny little bubbles even though I made sure to remove the bubbles before processing with the little spatula thing. Is it still safe?

    Bookmark   December 8, 2011 at 5:06PM
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readinglady(z8 OR)

Yes. If the mixture is thick it's extremely difficult to remove all bubbles. Remove as many as you can and don't worry about it.


    Bookmark   December 8, 2011 at 7:18PM
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