Description
You can easily prepare this homemade lemon curd recipe with whole eggs, sugar, fresh lemons, and unsalted butter. Use your homemade lemon curd as a topping for scones or as a delectable filling for cakes, pies, and tarts!
Ingredients
Scale
- 7 large egg yolks
- 4 Whole eggs
- 2½ cups sugar
- 1 cup lemon juice or lime juice
- ¾ cup unsalted butter
Instructions
- Start by washing 4 half-pint canning jars and canning lids in warm, soapy water. Rinse well, and keep the jars hot.
- Fill the bottom pot of your double boiler with a few inches of water and let it come to a gentle boil.
- Fill the water bath canner with water. Turn on the heat and ensure the temperature reaches 180°F (but no higher).
- In another bowl, whisk the lemon zest and sugar together vigorously and set aside.
- Pour the egg yolks and the whole eggs into the top part of the double boiler and incorporate the lemon zest and sugar mixture, stirring continuously.
- Carefully incorporate the lemon juice, a few teaspoons at a time, while whisking.
- Place the mixture over the boiling pot to create the double boiler and allow the steam to begin heating the mixture.
- As the mixture warms, add in the cold, unsalted butter while stirring continuously to ensure the butter is fully incorporated.
- Continue cooking the mixture until the temperature reaches 170°F, and then remove it from the heat.
- Use a mesh strainer to strain the mixture, and then ladle the curd into half-pint jars, leaving half an inch of headspace.
- Wipe the rims with a paper towel, and apply the canning lids. Add the screw bands and tighten them to ensure they are fingertip tight.
- Make sure the water in the prepared canner is at 180°F before placing the filled jars into the canner.
- Let the canner come to a rolling boil, and then start your timer for 15 minutes.
- Once the 15 minutes are up, use a jar lifter to carefully remove the jars from the canner and let the jars cool to room temperature.
- Check that each of the jars is sealed after 12–24 hours. If any jars are unsealed, refrigerate and use the contents within 2-3 days.
- Label all sealed jam jars and store your homemade lemon curd in a cool, dark place.
- Prep Time: 10 minutes
- Canning Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 2 tbsp
- Calories: 110kcal
- Sugar: 15g
- Sodium: 5mg
- Fat: 5.5g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 85mg