Why I Love This Recipe:
This lemon curd is the perfect balance of tart and sweet, making it a delightful gift for friends and family. I love how the fresh lemon zest infuses the curd with a bright, citrusy flavor, while the smooth butter gives it a creamy texture. Not only is it incredibly versatile—ideal for spreading on toast, adding to desserts, or stirring into yogurt—but the canning process gives it a long shelf life, making it a great homemade gift. Just be sure to include a note with the shelf life, as the curd will turn darker over time. This recipe never fails to impress with its bright, sunny flavor, and it’s something people always ask for more of!
Ingredients:
- 2 1/2 cups superfine sugar
- 1/2 cup freshly zested lemon peel (optional)
- 1 cup bottled lemon juice
- 3/4 cup unsalted butter, chilled and cut into 3/4-inch pieces
- 7 large egg yolks
- 4 large whole eggs
Directions:
- Prepare the Jars:
Begin by washing 4 half-pint canning jars with warm, soapy water. Rinse well and keep hot until ready to fill. Follow the manufacturer’s instructions to prepare the canning lids. - Preheat the Canner:
Fill a boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time the jars are ready to be added.
Caution: Do not heat the water above 180°F before the jars are added, as the process time will be too short if the water is already too hot. The canner will take approximately 25-30 minutes to reach a full boil after the jars are added. - Prepare the Lemon Zest and Sugar:
In a small bowl, combine the sugar and freshly zested lemon peel (if using). Stir well to mix and set aside for about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces. - Set Up the Double Boiler:
Fill the bottom pan of your double boiler with water and bring it to a gentle boil. Be sure the water does not touch the bottom of the top pan or bowl, as the steam is enough to cook the curd. - Whisk the Eggs and Sugar:
In the top of the double boiler, whisk the egg yolks and whole eggs together until thoroughly combined. Slowly whisk in the sugar and lemon zest mixture, blending until smooth and well incorporated. - Add the Lemon Juice and Butter:
Add the lemon juice to the egg mixture, followed by the chilled butter pieces. Stir to combine. - Cook the Curd:
Place the top pan of the double boiler over the gently boiling water. Stir gently but continuously with a silicone spatula or cooking spoon to prevent the mixture from sticking to the pan.
Continue cooking until the curd reaches 170°F, using a food thermometer to monitor the temperature. The mixture should thicken as it cooks. - Finish Cooking and Strain:
Once the curd reaches the correct temperature, remove the double boiler from the stove and place it on a protected surface, such as a dish towel on the countertop. Continue stirring gently for about 5 minutes, allowing the curd to thicken further.
Strain the curd through a fine mesh strainer into a glass or stainless steel bowl, discarding any zest that is collected. - Fill the Jars:
While the curd is still hot, fill the prepared, hot half-pint jars, leaving ½-inch of headspace. Use a spatula to remove any air bubbles and adjust the headspace if necessary. Wipe the rims of the jars with a dampened, clean paper towel to ensure a good seal. Apply the canning lids and screw on the metal rings. - Process the Jars:
Process the jars in the prepared boiling water canner:
- 0-1,000 feet elevation: Process for 15 minutes
- 1,000-6,000 feet elevation: Process for 20 minutes
- Above 6,000 feet elevation: Process for 25 minutes
Tips & Tricks:
- Superfine Sugar: Using superfine sugar ensures that the sugar dissolves easily in the curd, giving it a smooth texture. If you don’t have superfine sugar, you can pulse regular sugar in a blender or food processor for a few seconds to create a finer texture.
- Lemon Zest: The zest adds a burst of citrus flavor, but it’s optional. If you prefer a smoother curd without any zest texture, you can skip it.
- Egg Temperatures: Make sure your eggs are at room temperature for the best results. Cold eggs can cause the curd to seize up or cook unevenly.
- Monitor the Heat: Be careful not to overcook the curd. Keep the heat on low to medium throughout the process to prevent the eggs from scrambling.
Notes:
- Shelf Life: This lemon curd will last for about 3 months when stored in a cool, dry place. However, as the months pass, it may darken slightly. To preserve the bright yellow color and fresh taste, it’s best to enjoy it within the first 2 months.
- Serving Suggestions: Lemon curd is perfect as a topping for toast, scones, pancakes, or waffles. It also makes a wonderful filling for tarts, cakes, or pastries.
- Adjusting the Sweetness: If you prefer a less sweet curd, feel free to reduce the amount of sugar. You can also use honey as a substitute for sugar if you prefer a more natural sweetener.
FAQs:
Can I use fresh lemon juice instead of bottled lemon juice?
Yes, fresh lemon juice works just as well! In fact, it may even enhance the flavor of the curd.
Do I need to strain the curd?
Straining the curd removes any zest and ensures a smooth texture. However, if you prefer a bit of texture in your curd, you can skip this step.
Can I make this lemon curd without a double boiler?
While a double boiler ensures gentle, even heating, you can make the curd in a regular pot over low heat. Just be sure to stir constantly to prevent the eggs from scrambling.
Storage:
- Unopened: Store sealed jars of lemon curd in a cool, dry place, away from direct sunlight. It will keep for up to 3 months.
- Opened: Once opened, keep the lemon curd in the fridge for up to 2-3 weeks. Make sure the lid is tightly sealed to preserve freshness.
This lemon curd makes a thoughtful, homemade gift that’s sure to brighten anyone’s day with its fresh, citrusy flavor. Enjoy the zesty goodness, and don’t forget to share a note with the recipient about its shelf life
