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lemon curd in jar

Water Bath Canning Lemon Curd Recipe

  • Author: Patrick
  • Total Time: 1 hour, 5 minutes


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!


  •  7 large egg yolks
  • 4 Whole eggs
  • 2½ cups sugar
  • 1 cup lemon juice or lime juice
  • ¾ cup unsalted butter


  1. Start by washing 4 half-pint canning jars and canning lids in warm, soapy water. Rinse well, and keep the jars hot.
  2. Fill the bottom pot of your double boiler with a few inches of water and let it come to a gentle boil.
  3. Fill the water bath canner with water. Turn on the heat and ensure the temperature reaches 180°F (but no higher).
  4. In another bowl, whisk the lemon zest and sugar together vigorously and set aside.
  5. 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.
  6. Carefully incorporate the lemon juice, a few teaspoons at a time, while whisking.
  7. Place the mixture over the boiling pot to create the double boiler and allow the steam to begin heating the mixture.
  8. As the mixture warms, add in the cold, unsalted butter while stirring continuously to ensure the butter is fully incorporated.
  9. Continue cooking the mixture until the temperature reaches 170°F, and then remove it from the heat.
  10. Use a mesh strainer to strain the mixture, and then ladle the curd into half-pint jars, leaving half an inch of headspace.
  11. 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.
  12. Make sure the water in the prepared canner is at 180°F before placing the filled jars into the canner.
  13. Let the canner come to a rolling boil, and then start your timer for 15 minutes.
  14. 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.
  15. 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.
  16. 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


  • Serving Size: 2 tbsp
  • Calories: 110kcal
  • Sugar: 15g
  • Sodium: 5mg
  • Fat: 5.5g
  • Saturated Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 85mg