Lemon curd is a rich, creamy, sweet, and tangy spread made from fresh lemons, eggs, sugar, and butter. It tastes like sunshine in a jar! You can spread it on toast, pancakes, biscuits, or use it as a filling for cakes and pies. Making homemade lemon curd is easy, and it tastes so much better than the store-bought kind.
In this recipe, we will also show you how to can your lemon curd safely. That means you can store it in jars and enjoy it for weeks or even months. But remember, lemon curd is different from jams or pickles it has eggs and butter, so we need to follow some special safety rules. Let’s get started with simple steps, safe methods, and easy English for everyone.
🍋 What You’ll Need (Ingredients)
This recipe makes about 3 small jars (around 1½ cups total).
Ingredients:
- 4 large egg yolks
- 2 whole large eggs
- 1 cup (200g) white sugar
- ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest (grated peel of lemon)
- ½ cup (115g) unsalted butter (cut into small pieces)
🍯 Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer
- Clean glass canning jars with lids (½ cup or 1 cup size)
- Water bath canner or a big deep pot
- Jar lifter or tongs
- Clean cloth or paper towel
👩🍳 How to Make Lemon Curd
1. Prepare Your Jars
- Wash your jars and lids in hot soapy water.
- Rinse well. Keep jars warm in hot water or in a low oven (around 80°C / 175°F).
- This step helps prevent jars from breaking when hot curd is added.
2. Make the Curd
- In a medium saucepan, whisk together egg yolks, whole eggs, and sugar until smooth.
- Add lemon juice and lemon zest. Mix well.
- Place the pan on medium-low heat. Stir constantly with a whisk or spoon.
- After about 10–12 minutes, the mixture will become thick like pudding.
- Remove from heat and add the butter pieces. Stir until smooth.
- Strain the lemon curd through a fine mesh strainer into a bowl to remove zest and lumps.
3. Fill the Jars
- Use a clean spoon or funnel to pour the hot lemon curd into warm jars.
- Leave ¼ inch (0.5 cm) space at the top of each jar.
- Wipe the rim with a clean cloth.
- Put on the lid and screw the ring finger-tight.
🫙 Water Bath Canning
⚠️ Important Note:
Canning lemon curd in a water bath is only safe for short-term storage (2–3 months). It must be kept in the fridge even after canning. For longer shelf life, freezing is safer.
How to Can Safely:
- Bring a large pot of water to a boil (enough to cover the jars by 1–2 inches).
- Place the filled jars in the hot water using a jar lifter.
- Process in boiling water for 15 minutes.
- Carefully remove and let cool on a towel for 12 hours.
- Check that the lids are sealed (they should not pop when pressed).
- Label jars with date and keep in the fridge. Use within 2–3 months.
🧊 Storage Tips
| Storage Type | Safe Time | Where to Store |
|---|---|---|
| In the fridge | 2–3 months | Sealed jar, unopened |
| Opened jar in fridge | 1–2 weeks | After opening |
| Freezer | 6–8 months | Use freezer-safe jars |
Never store canned lemon curd at room temperature. It must stay cold.
🥄 How to Use Lemon Curd
- Spread on toast or bread
- Top pancakes, waffles, or scones
- Fill cupcakes or donuts
- Layer in trifles or parfaits
- Mix into yogurt or oatmeal
- Use in lemon tarts or pies
🧮 Nutrition (Per Tablespoon – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 50 |
| Protein | 0.5g |
| Fat | 3g |
| Sugar | 5g |
| Carbs | 6g |
| Vitamin C | High |
Lemon curd is rich and sweet enjoy in small amounts.
✅ Why You’ll Love This Recipe
- ✔️ Sweet and tangy lemon flavor
- ✔️ Creamy and smooth texture
- ✔️ Homemade and fresh
- ✔️ Great for gifts or parties
- ✔️ Uses real lemons and simple ingredients
🛑 Safety Reminder
Lemon curd contains eggs and butter, so it is not shelf-stable like jam. Always store in the refrigerator or freezer. Even after water-bath processing, the jars must be refrigerated. Never leave lemon curd jars on the shelf.
💬 Final Words
This Lemon Curd Canning Recipe is perfect when lemons are in season or you need a homemade gift. It’s rich, creamy, and full of bright lemon taste. Once you make your own, you’ll never want to buy lemon curd from a store again.
It’s easy to make and can be stored for weeks if done safely. Follow the steps, keep it cold, and enjoy this delicious homemade treat anytime you want a sweet and citrusy bite.
⚠️ Disclaimer
This recipe uses safe home canning guidelines from trusted food safety sources. However, lemon curd is not recommended for room temperature storage. Always store it in the refrigerator or freezer. If you’re unsure, consult a local food safety guide.
