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Homemade Lemon Curd

4.88 Mitt(s) 8 Rating(s)8 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 5

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Description

This creamy, tart, sweet lemon curd is like sunshine in a jar. And with only 4 ingredients, it’s easy to add a little sunshine to your life!

Ingredients

  • 8 whole Lemons
  • 2-½ cups Granulated White Sugar
  • 2 cups (4 Sticks) Butter Or Margarine
  • 8 whole Large Eggs, Beaten

Preparation

Note: this recipe has a forward, “all-lemon” flavor due to the lemon zest, which I love. If you prefer a less prominent lemon oil flavor, use a smaller amount of zest.

Finely grate the zest of the lemons into a medium saucepan. Squeeze juice from the lemons. You should have around 1 1/2 cups of juice. Add lemon juice to the saucepan, along with the sugar. Cut butter into small pieces and add to the pan.

Set the pan over low heat, and stir until the butter has melted and the sugar has dissolved. Strain eggs through a fine-mesh sieve into the lemon mixture. Cook for 10-15 minutes, stirring constantly. As the mixture begins to steam, it will thicken, take on a creamy consistency, and coat the back of a spoon.

When lemon curd is thick and creamy, remove from the heat. Fill hot sterilized jars with the lemon curd to within 1/8 inch of rims. Wipe rims clean and top with hot lids. Screw bands onto the jars until finger tight. Process jars in a hot water bath (212°F / 100°C) for ten minutes. Remove jars immediately and set upright on a clean towel, or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours. Check for proper seals. Label the jars and store in a cool, dry place for up to a year.

Makes 7 half-pint jars.

23 Comments

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catfeet on 2.13.2011

I made this today & it’s just delicious! My husband & mother in law both declared it to “taste just like a German pancake!” and that it could be sold for about $8 a 1/2 pint in a specialty store, lol…I dont’ think I’ll go that far, but it’s really, really good!

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Lark (SparkyLarky) on 2.1.2011

I think I have found a new “canning” item to do this summer. This is great!

If I wanted to make Key Lime Curd…would these measurement’s be the same? I have always heard Lime juice has less “acid” then lemons.( Don’t know if that’s true or not)

And can you double this for a bigger batch? Or is it like jam where you should not double?

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cmdaniels on 8.30.2010

Just got finished trying this recipe…came out FANTASTIC! I’m another one with a flock of chickens always looking for recipes that use lots of eggs. All I had on hand was real lemon juice and salted butter and both worked fine. Easy recipe and great way to use up 8 eggs. Very yummy on scones! Thank you for sharing this it is a new favorite!

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Valerie {mayday81} on 8.12.2010

Just a note on shelf life — I saw conflicting comments; one saying that because of the processing time involved, it was safe to keep lemon curd on the shelf for up to one year; another stated because of the ingredients involved, 8-10 weeks after canning was recommended.

I visited the National Center for Home Food Preservation’s website to see if they could clear up the confusion. This is their recommendation:

“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 40°F or lower for 24 hours before intended use. ”

So, freeze and use within a year; or can and use within 4 months.

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stephaniemeek on 6.11.2010

I made this yesterday. The recipe was easy to follow and turned out great! Thank you for posting this! : )
NOTE: I used salted butter and it turned out fine, had NO problem with it thickening, and I believe when you cook the eggs and butter, as you do in this recipe, the canning process is safe for the time indicated on shelf life.

8 Reviews

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Jo-Ann on 11.6.2016

Love this recipe. So easy to make & so very tasty! I really like that it uses whole eggs and not just the yolks. Now I don’t have to worry about what to do with the extra egg whites. I’m using my own home-grown lemons and my own backyard eggs and I think this makes it extra tasty. BTW, I have doubled the recipe successfully. It just takes a little longer cook time to get thick.

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on 8.3.2011

This is so simple, and so tasty. I love lemon curd, and this recipe didn’t disappoint.

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ferguskim on 11.7.2010

This turned out great and was relatively simple. Thanks!

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sreneegr on 9.4.2010

I really like this recipe, I love the idea of this happy burst of sunshine and joy in a Christmas basket! Being in Denver, my cooking and processing time was of course longer, but it turned out great! The one step I took I didn’t see in your recipe was the strain the curd after I’d brought it up to 170 degree to sanitize the eggs. I do not really care for the lemon zest pulp in my curd. Other than that it was great, simple and something I will make again and again.

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robbanks on 8.31.2010

This turned out wonderful. I forgot to strain the egg mixture and ended up with some chunkies, but that also could have been lackadaisical stirring on my part. Either way, it was delicious! I immediately used it as a cake filler and a pseudo crumb layer on a cake and topped it with 7-minute frosting. I will definitely make it again!

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