The first time I tasted lemon curd, I fell powerfully and intensely in love with its tart creaminess. I was 11 years old and my family had received a jar of homemade lemon curd from my cousins in Walnut Creek, CA. They kept chickens in their backyard, had lemon trees out front and so made jars of curd using these homegrown ingredients to send to friends and family for the holidays.
For a few days, I kept up the charade of sharing this sunshiny jar with my parents and sister, dutifully dolloping scant spoonfuls onto toast. However, on the third day, I couldn’t continue to resist. I removed the half-full jar from the fridge, snuck to my room and ate the rest of that amazing curd with a spoon. I am not to be trusted when it comes to lemon curd.
Speaking of meyer lemons. One of the magical things about Southern California is that they just grow on trees there. I was born in Los Angeles and for my first nine years lived amidst that magical bounty. Our Hawaiian mailman taught me to eat the tender bossoms from the the guava tree along our front walkway and my grandma Bunny had a tree that produced heaps of sweet/tart meyer lemons each year (my mom used to squeeze them and freeze the juice into ice cubes). Having lived in colder climates for the last 21 years, I am startled when I am reminded that there are places where people can just walk outside and pick citrus (and that I was once one of them).
For those of you who have yet to taste a meyer lemon, they’re thinner skinned and sweeter than your typical lemon. They are also intensely fragrant, and give this curd a lovely, delicate taste/aroma.
Making curd is time consuming, but once your ingredients are all assembled, it goes quickly. This basic recipe makes just a single pint, but happily you can easily double or triple it without any ill effects. Separate six eggs, tucking the whites into a jar for later use (I’m thinking of making a batch of meringue cookies tomorrow). Zest three juicy meyer lemons (make sure to pick ones that seem heavy for their size). Juice the lemons (always buy one extra, in case you don’t get quite enough juice).
Measure out 1 cup of sugar and set a heavy bottomed pot over low heat. Whisk the egg yolks together with the sugar. Pour in the lemon juice and switch to a wooden spoon for stirring (using a whisk past the initial step will aerate your curd and your final product won’t be silken). Don’t worry if you get a few bits of cooked eggs spread throughout your curd, a quick trip through a fine mesh sieve at the end will take care of them.
When the sugar, egg yolk and lemon juice have thickened (it takes 10-15 minutes of cooking over very low heat and near-constant stirring to get to this point), stir in the butter until it’s melted. Remove the pot from the heat and pour the curd through a mesh sieve that you’ve perched over a glass or stainless steel bowl. Gently work the curd through the sieve with a wooden spoon, taking care not to pulverize any of those cooked egg bits to the point where they’re small enough to get through the mesh. Whisk in the lemon zest and pour the lemon curd into your prepared jars.
You can process lemon curd to make it shelf stable, but it doesn’t have the shelf life of other jams and preserves. You won’t want to keep it more than two months (but with something this good, I truly doubt you’ll have it hanging around that long). Process half and quarter pints in a boiling water canner for 20 minutes (starting the timer when the water returns to a boil so that they get the full effect of 20 minutes of boiling water processing).
For those of you who like recipes in a traditional format, sans narrative, it is after the jump.
Meyer Lemon Curd
adapted from The Martha Stewart Cookbook
6 egg yolks
1 cup sugar
3 meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
1 stick of butter, cut into chunks
zest from the juiced lemons
In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon. Drop in the butter and stir until melted.
Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.
Pour the curd (a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
Eat on toast, stirred into plain yogurt or straight from the jar with a spoon.
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This sounds absolutely delicious. As a complete novice in the kitchen, is it safe to assume that the filling in a lemon meringue pie is lemon curd just like this? It sounds like I would only be two steps away from pie after making this…
Matt, it is essentially the same things.
I made this today! It is so amazingly flavorful–worlds better than the store bought variety. I am planning to make a key-lime curd, a grapefruit curd, and a vanilla-orange curd. (Like your creamsicle jam!) I want to process it to be shelf-stable, because I want to mail some to my sister, but I am a little afraid to start. The boiling I think I can do, but the “prepared jars” bit is kind of intimidating.
I am staring down half a bottle of shiraz that we had with dinner last night, and. Wondering if it could be made into curd. Hmm….
Yeah… the shiraz curd might have been a mistake. (Fortunately I only made a half bathch.) While it has sort of an interestingly complex flavor, it is WAY too sweet. It is also a horrible horrible color. Can the amount of sugar in this recipe without ill effect?
Of course, I am still considering doing a balsamic vinegar curd, and maybe a blackberry cabernet curd… Is a certain level of acidity necessary to get a proper set-up?
Rachel, the acidity level is really important for safety more so than set. It’s really not safe to can curds other than lemon and lime.
That is good to know! I am not really planning to properly can any of it–I want to, but I am lacking necessary equipment and still rather intimidated by the whole process.
When you say, “it’s not really safe to can curds other than lemon and lime”, does that mean it is still okay to make other curds and store it in jars in the fridge? Additionally, if you use something with the same pH as lemon or lime juice, does that make it safe?
[...] After happening on some good looking Meyer Lemons at the co-op, I started with her recipe for Lemon Curd, and was beyond excited when I finished and heard the seals on the jars pop! I opened the first [...]
Okay so two things of concern. One lemon & limes is okay to boil can and keep on shelf…what about say graoefruit and orange? Second thing what do I do with all the left over egg whites? I hate to waste them?
Hello,
Thanks for this great recipe. I have a question about shelf stability. I’m new at canning but am anxious to start. I am making this lemon curd today with my leftover lemons from limoncello.
If it is properly canned, and I think I get why water-bath canning is appropriate here (high acid in the lemons) why does it only last a few months? If I pressure can it, would it last longer? Would that destroy the curd?
Thanks in advance for your answer. I’ll be checking in to your informative blog often.
Cheers,
Kai
Kai, the reason it doesn’t last on the shelf more than a couple of months is that the texture begins to degrade. It will be safe for much longer, but it may start to separate. You wouldn’t want to pressure can it, as that would over cook the curd. You could freeze it if you’re looking for an alternate way to preserve it.
I live in NZ, and I wondering how much do you define a stick of butter to be (pounds or grams is fine)
A stick of butter is 4 ounces, a quarter of a pound or 1/2 a cup. I hope that helps!
I’m long on grapefruit and a newbie to canning. Is grapefruit on its own acidic enough for me to put up grapefruit curd?
[...] roughly based my curd on Marisa’s recipe, although I definitely made some changes: no Meyer lemons, for example, and I used whole eggs [...]
I just made this recipe (x5) with regular lemons off of the tree in my front yard. It is good, but not as tart as I’d like. I think next time I will use all of the zest from all of the lemons and maybe increase the quantity of lemon juice just a bit to make it more tart. The texture is lovely and I am sure it will taste divine with scones or muffins! My husband and I just planted a rangspur lime tree and I cannot WAIT until the fruit ripens in a few months so that I may make curd with that fruit!! Thank you for passing along this great recipe!!
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I deal with such information a lot. I was seeking this particular information for a very lengthy time. Thanks and best of luck.
Once I’ve made the curd and the process for shelf stability, do I have to refrigerate them? How many time I can keep the preserve???
Thanks,
Nope, no need to refrigerate. The whole point of the processing is to ensure that they’ll be safe to keep out of the fridge.
Marisa, thanks for the answer.
When I put the jars in boilling water the jars must to be covers with water or it must reach the lid?
Thanks,
Martin
The water should cover the lids by at least 1 to 2 inches.
I have a recipe for lemon curd that I’ve been using for a few years that I really like. It uses a bit more sugar and lemon juice, as well as whole eggs. Any reason I wouldn’t be able to can it with whole eggs?
[...] Curd Recipe from Food in Jars [...]
[...] For those of you who like recipes in a traditional format, sans narrative, it is after the jump. Meyer Lemon Curd You can process lemon curd to make it shelf stable, but it doesn’t have the shelf life of other jams and preserves. You won’t want to keep it more than two months (but with something this good, I truly doubt you’ll have it hanging around that long). Process half and quarter pints in a boiling water canner for 20 minutes (starting the timer when the water returns to a boil so that they get the full effect of 20 minutes of boiling water processing). Meyer Lemon Curd | Food in Jars [...]
AMAZING! This recipe is simply perfect! As I type, the jars are boiling in my canner (xmas gift, so thrilled I stumbled upon your blog). I can’t wait to give this gem away as gifts next week! THANK YOU!
So happy to hear you like it!
So glad I found your blog! Thank you, thank you, thank you for the info on canning lemon curd!
For years I have wanted to be able to give it as gifts but couldn’t find out how to can it. I just needed it to be OK at room temp for a few days but a month or more is fantastic!
We live in Houston and my hubby has Meyer lemon trees. I have a bowl of them sitting on my kitchen table and they are amazing! I’ve already made one lemon meringue pie (gluten free) and it was sooo good. Yesterday, my daughter and I picked up some clotted cream and decided to try our hand at some lemon curd to go with it and homemade scones. Thank you for this recipe!!
[...] I bought a LOT of Meyer lemons the other day. At this time of year in NYC, Meyer lemons are sold in rather large bags….and then sometimes there is a two bags for the price of one and half bags. So I bought a LOT of Meyer lemons. I happen to be craving lemon, so it’s okay. I made a Meyer Lemon Curd recipe that I found on the blog Food In Jars (adapted from Martha Stewart). [...]
[...] of time. Lemon curd can sit in your fridge for weeks with no ill effects, so I made that, using this recipe from my friend Marisa of the canning blog, Food in Jars. Then, during the week, I prepared my [...]
Hi there,
Thank you so much for the fantastic lemon curd recipe
i live in New Zealand and was trying to find the perfect recipe and yours worked out great and tastes devine! I went to see my grandparents the other day and they have a big lemon tree so i grabbed quite a few and i didn’t know what i was going to do with them until i remembered i could make lemon curd 
so thank you!! I will be keeping this recipe for a long time now.
I live overseas and made this recipe tonight with fresh bergamots from the market in Athens, Greece. I processed it in a hot water bath according to these instructions (nchfp.uga.edu/publications/nchfp/factsheets/lemon_curd.pdf), since I would like to send a jar to a friend. The result is absolutely delicious!
[...] your basic pound cake, scone or bowl of yogurt into an indulgent treat. I follow the Food in Jars recipe for Meyer Lemon Curd and I have also adapted it to make Key Lime curd. Just replace the 1/2 cup lemon juice with 1/2 cup [...]
Hi ya!
I’ve made this yumminess and posted about it on my brand new blog!
Check it out.
http://twointhenestmama.blogspot.com/2012/01/lemon-curd.html
(I should’ve taken more pictures, but next time!!)
Thanks a million
Margaret
[...] the meantime I think I’m going to make some curd with the lemons from the second box and I’m hoping for a third box to make limoncello. [...]
All set to make this today…this is probably a silly question but can you make multiple batches of this and then can as usual or will it ruin the texture?
You can make multiple batches. Do know that they may take longer to thicken the more is in the pot. Also know that curds don’t hold as well as other preserves. If you think you want it to last longer than 4-6 months, it’s better to freeze it.
Thanks so much! It turned out really well and I did notice it took about 20 minutes to thicken and when it did, it turned really quickly. Only sad news is that two of eight half pints didn’t seal. Not the end of the world…I’ll just have to start eating
Hi Marisa
My sister and I were having the proverbial argument about the eggs in the lemon curd (looks like I won, hee hee…). But, like everyone else I am ultimately confused. If pressure cooking will overcook the lemon curd, and a water bath will preserve for 2 months without a loss in texture. The question remains, how long will it actually preserve for, regardless of texture? (As I’m now quite curious to test this out… after all, it’s Meyer lemon season…).
What is happening in the commercial processes that allow them to can/preserve lemon curd for up to 2 years?? I have always enjoyed Dickinson’s Lemon Curd, and their ingredients are rather straight forward (SUGAR, WATER, EGGS, BUTTER [CREAM (FROM MILK), SALT], LEMON JUICE CONCENTRATE, PECTIN, CITRIC ACID, NATURAL FLAVOR, SODIUM CITRATE, LOCUST BEAN GUM, YELLOW 5).
Pectin = Gelling Agent
Citric Acid = Natural Preservative/Conservative
Sodium Citrate = Sodium Salt of Citric Acid = Sour Salt = Additive/Preservative = Add to high acid liquids so gelling will occur.
Locust Bean Gum = Thickener
Is the addition of the above items what allows their lemon curd to be shelf stable for longer periods of time? I have seen what lemon curd looks like once it’s past it’s shelf date, it tends to be brown in color – which makes it unappetizing.
Thanks for your help!
The Meyer lemons just showed up in the store. My very first batch of lemon curd is now cooling in jars on the counter top. Thank you so much for this bit of heaven.
I was born in England… where this tasty treat is a staple on any breakfast table..My Mother would make jars of Lemon Curd we called it Lemon Cheese… I would rush home from school to spread on fresh baked bread!…My Mother now in her mid 80′s as early dementia and it is hard to get her to remember recipes .. so this was a God send find your recipe here.. and it spot on how I remember it ! Thanks so much.. I am licking the spoon .. lol..
I just made my first batch of lemon curd tonight and it turned out pretty well. I’ve never been a huge fan, but you were so excited about it and my aunt said she loved it, so I figured I can’t go wrong. Plus, I’ve only ever eaten store-bought and this has to be better, right?
I had 6 meyer lemons about to expire so I just made a double batch of this (although I had to add a little bit of regular lemon juice to bring it to 1 cup) and it is SO GOOD. I just ate at least 1/2 a cup straight from the pot. Thanks for this awesome recipe!
You’re so welcome! Glad you’re happy with it!
Marisa:
Just made this and it is wonderful!
I thought it might be too sweet, but it was a perfect balance of sweet and tart.
This recipe is going into my to keep folder.
My two year old grandson is a big fan and eating it off the spoon.
Thank you for so graciously sharing.
Charlie
[...] Then I was checking out Food in Jars, (since canning is one of my goals this year) and came across this recipe for Meyer lemon curd, which I cannot wait to try on some scones, or maybe even some buttermilk [...]