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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Yum… cannot wait to try this one!! I’d like some RIGHT NOW!
my Meyer Lemon tree is bursting with lemons. came upon your post on just the right Sunday. Thank you!
I am SO doing this. I have never put lemon curd in yogurt, but since I fell in love with putting jam in greek yogurt thanks to you, I am sure this suggestion is also excellent. Until now, my preferred lemon curd media were popovers and scones.
I have questions, though…if I can’t find Meyer lemons, can I use regular ones in the same recipe? Will I need more sugar? And is “lime curd” good? I’ve never heard of it, but is there any reason why not to make it?
By the way, there is a new post up on Evil Mad Scientist Laboratories about making marmalade. They usually do geekier projects than that, but I think this canning thing is really spreading!
Darby, it is so good! I divided it between two jars, and I’m taking one over to my cousins today, so that I’m not tempted to eat the whole darn batch.
Amy, how lucky are you to have a Meyer lemon tree! I can only imagine that this already-delicious curd would improve dramatically with super-fresh fruit.
Fran, you could use regular lemons without making any major adjustments. However, if you want the sweet/tart flavor of Meyer lemons, try substituting the juice of one mandarin orange for one regular lemon. Also, conventional lemons aren’t quite a juicy as Meyers, so you’ll need one or two more. And yes, you can do the exact same thing with lime juice/zest for lime curd.
I’ve never tasted lemon curd and I ran across a recipe last night on another site. I was glad to see your post about it this morning. Lovely, just lovely! Looks delicious too!
I find it so exotic that people can outside and pick citrus in their backyard. Love lemon curd – will need to buy some and try this!
I’ve never made lemon curd, but this looks fantastic! I’ll have to get some lemons soon and make this. Your pictures are so bright and cheerful, it’s making me long for warmer days too!
Wonderful! Even as far north as the Bay Area, where I grew up, Meyer lemons spill over the sidewalk in suburbs – oh how I wish I could come across that today, northwest of Seattle. Might have to call in a few favors from my CA peeps after reading how do-able you make this recipe sound. I have never made it but love the little jars of it from England. I too have been known to sneak lemon curd with a spoon – so delicious.
The lemon curd looks incredible. And I bet it tastes divine.
I LOVE lemon curd – any citrus curd, actually. I’ve made lime curd and orange curd using the identical recipe. And I saw that Nigella Lawson has a recipe for cranberry curd.
I’d like to mess around with some Meyer lemons – I’ve only used regular ones.
Mmmmmm – lemon curd is *so* good. To make other citrus curds (tangerine curd is particularly delicate and yummy), I usually still use 1 lemon and substitute other citrus for the rest.
This is actually a good thing to do in the microwave, though it’s not hard to make on the stove-top, either. There’s a good recipe in “The Complete Book of Small-Batch Preserving” – basically, you mix all the non-egg ingredients together and heat on high until the butter’s melted and everything’s hot. Then you gradually add the hot lemon mixture to the eggs, whisking constantly. Then you microwave (uncovered) on medium heat for a minute or two in 30 second intervals, stirring every time. Stop microwaving when the mixture has thickened and strain if you don’t like the little bits of cooked egg that can develop.
I just LOVE lemons and lemon anything! I have GOT to try this when I find some lemons for a good price again! Never heard of Meyer lemons before!
Too funny–just last weekend my sister-in-law and I were discussing whether or not you could preserve lemon curd. We suspected, with the butter and eggs the answer was probably not unless you are an industrial op! (I think we also agreed it was a bit irrelevant as we’d probably eat it before it could ever spoil in the fridge anyway). Thanks for this post!
wow… that looks good! i’ve been wondering how to make lemon curd. thanks for the post.
Oh, that looks scrumptious. Can I just stick my finger in? Question, can you make this recipe with regular lemons? I can’t imagine someplace warm enough to have citrus everywhere.
Yum! Having just eaten most of the Dori Greenspan’s lemon tart I was wondering if it was possible to can curd. You just answered my question! But 2 months’ worth of curd is probably not enough to carry me over to next citrus season…even if I totally gorge. ahem.
Those lemons are so beautiful. And such a nicely written post. I was always amazed when I saw citrus laden trees in California. It was like being on Mars.
For my husband birthday early in the month I made a lemon meringue pie – one of his favorotes – using home made lemon curd with regular lemons and ONE Meyer lemon from my potted tree (was not a good year for lemons for me). Their flavor is indeed so much more pronounced!
I never thought of water-canning the curd because of the eggs. Was that the first time you did it?
Another Marisa, that’s awesome that you can make it in the microwave!
Nicole, you can certainly make this recipe with regular lemons.
Sylvie, according to So Easy to Preserve, it is perfectly safe to water bath process lemon curd. I haven’t done it personally, because it’s not the sort of thing I want to have around (too indulgent!).
[...] citrus curd. Apparently I wasn’t the only one with the curd idea this week. Marisa at Food in Jars and Laura over at (not so) Urban Hennery both made Meyer lemon curd this week. But, ha! I made [...]
Thanks, Marisa! It looked so yummy, I was willing to try it, regardless. I think little treats like lemon curd would be great to have on hand for easy presents and a great morale boost in case of an emergency situation.
You can freeze lemon curd for much longer than you can keep it canned. I just used a jar from 3+ months ago and it tasted perfect! The only problem is I have such a small freezer…
My curd was regular lemons though, and the meyers sound so good, I’m definitely going to restock using your recipe!
Tks for this marvellous recipe!!
nina
[...] acabado de ler no meu readear o post do food in jars sobre lemon curd. Fiquei morrendo de vontade, achei tão lindo aquele creme, mas nunca tinha ouvido falar nele, [...]
Marisa, dear, what should the head space be on a jar of lemon curd. I processed mine last night leaving a 1/4 inch head space, like for jam, and I don’t think it was enough; it clearly overflowed, although oddly, the jar sealed okay.
Emily, I apologize for leaving that out initially (I’ve updated the recipe above to it includes headspace). So Easy to Preserve advices that you leave 1/2 inch headspace when canning lemon curd.
I just made this. I licked the spoon, and the spatula, and the rim of the bowl, and the bottom of the strainer. I think I like…
[...] with berries or pound cake. The curd recipe I used, which came from the fabulous canning blog Food In Jars, called for six egg yolks. I simply could not throw out all those egg whites, so after separating [...]
I know you addressed the safety with respect to eggs but what about the butter in it? I was under the impression that you can’t home can anything with dairy?
I’ve never had it so it sounds really different to me. The colors make me want to just take a bit anyways. I’ll have to keep in mind when I feel like making something yummy because this looks delish!
Christy, Home♥Mom
I also had questions about water bath processing products with dairy (eggs, butter & heavy cream specifically). I have a wonderfully recipe for lemon curd that I would love to be able to sell but have been too scared to process it. Also I was worried about ending up with a jar of lemon flavored scrambled eggs. If you say it is safe, I’ll try it but maybe only give to my family first. I found a vegan lemon curd recipe that uses parsnips as a base that I’m going to try too. I also make a delicious caramel sauce (with butter & heavy cream) that I would love to be able to can. As it is now I just pour it into jars & keep it in the frig. Any idea if that would be safe to water bath process too?
Hi, I came here because I love making lemon curd but I have the same questions as a few people above – whether it’s safe to home-process lemon curd, and, will I just end up with lemony scrambled eggs. Has anyone else actually tried processing the lemon curd? I’d love to hear how it turned out before I try my hand at this… thanks!
Heather, as far as I know, it is not safe to water bath process caramel and chocolate sauces (anything that has a dairy base is a no-go).
Dina, it is safe to process the lemon curd. You do not end up with scrambled eggs. The egg yolk has already been tempered and incorporated into the rest of the ingredients, so it can’t scramble.
I’m wondering if you can think of a vegan versionof this (maybe you know one off the top of your head). I LOVE lemon curd, however my vegan version which contains no eggs and is thickened with cornstarch cannot be processed after setting or the cornstarch thins out and the curd loses it’s thickness. any ideas?! I did do the method where I keep everything super hot until I put the curd in the jars…and they seemed to seal on their own…but how long is this good for? (I want to give as gifts at christmas).
Thanks!
m
Melissa, it is quite unsafe to skip the processing step when making jams, curds, jellies and butters. Additionally, I don’t have any method for making vegan curds. The only thing I can think of is that you look into Clear-Jel to use in place of cornstarch.
Made this in November. Canned it but stored it in fridge because I wasn’t sure when I’d get to eat it (and I was trying not to eat it all myself!). I brought it into the office today for a holiday party. I’m serving it along with 5 jams/fruit butters to spoon onto shortbread. It’s getting rave reviews. Thank you for a wonderful recipe!
[...] found time. I filled my moments today with heart-to-hearts, book reading by the fire, spontaneous dance parties, making lemon curd (for my 2011 toast), and cooking a beautiful lamb [...]
Marisa, how long do you think this would last if processed and kept in the fridge?
I had a jar that lasted nearly a year in the fridge, but I can’t make any guarantees.
[...] from my little nest made of paper and paint, and bits of string, where I am savouring homemade lemon curd on warm crumpets and nuzzling up to a cup of french [...]
What a great instructional piece this is – I am reading carefully as I just made meyer lemon marmalade and now looking at doing curd! Thanks
I love lemon curd.It’s my new favorite food item and then now I find out I can can it,hot dog! I made lemon curd for this (http://www.epicurious.com/recipes/food/views/Blackberry-Lemon-and-Gingersnap-Cheesecake-Pudding-360229) recipe and well I was sold on it.I live in the south and I don’t see meyer lemons much,I came across some at Trader Joe’s and I knew just the recipe to make! Thanks Marisa.
[...] make yourself. I follow the recipe from my favorite canning blog Food in Jars, which you will find here. Marisa’s recipe is for a Meyer Lemon Curd, but it works equally well with lime [...]
I love the recipe and would like to make it, since we live in citrus country here in southern Spain. I can deal with the cup measurements (brought them back from a trip to the US), but how much is a stick of butter?
A stick of butter is half a cup or four ounces. I plugged four ounces into a converter and it said that it’s approximately 113 grams.
Thank you!
Off topic but how many people have a grandma named Bunny? Mine was Bernadette but she was known to everyone as Bunny.
I love this post and I will go forth and make some curd. Thank you for the gentle nudge. And the great backstory. I love a good backstory.
I just made this, doubled the recipe and it came out great. My teenage daughter came upstairs to lick the bowl and said mournfully, “you put it *all* in jars?”
[...] So, Natalia, you have my apologies. That being said, I still wouldn’t can a four-bean salad from frozen green beans, unless they’re your own. I think the texture will be disappointing, and if you end up tossing the results, you’ve negated the cost savings from buying frozen in the first place. If you find it more convenient to can a four-bean salad in winter than in summer, at least go with fresh green beans. And if you just want off-season canning practice, I recommend working with something where the texture is less critical, like a jam made with frozen fruit. Better yet, explore what you can do with the remaining produce that’s still available. You could make applesauce, or any number of pickled carrot thingies, or lemon curd. [...]
I just finished making curd out of my navel oranges. Divine! Some one has to come up with a way to safely can this (orange) so I can gift it.
[...] If you’re interested in the printable invitation templates, a blog post about them can be found at Cottage Industrialist (and I think my sisters found the invitations via Pinterest). Also, if you want to make your own homemade Meyer lemon curd (and trust me, you do want to make your own), I’m pretty sure that my sister used the recipe found at Food in Jars. [...]
Mmmm… Just made this recipe (doubled) last night and had it on some fresh blueberry scones this morning. YUM!
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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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.
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!