Lemon curd is a bright, tangy spread that works beautifully as a topping for toast, pastries, and scones or as a filling for cakes and tarts. While it tastes indulgent, lemon curd is surprisingly simple to make at home, and when prepared using the approved method, it can also be safely water bath canned.

A close-up of a jar filled with silky, golden lemon curd, with a wooden spoon resting on top, dripping with the rich, smooth curd. A second jar, fresh lemons, and eggs blur softly in the background, creating a warm, moody, and inviting kitchen scene.

Creamy, smooth, and intensely flavored, lemon curd may not seem like a candidate for home canning at first glance. Because it contains whole eggs, egg yolks, and butter, many assume it must be refrigerated or frozen only. However, lemon curd is safe for water bath canning when prepared and processed according to the tested method from the National Center for Home Food Preservation (NCHFP).

This makes lemon curd an excellent option for preserving citrus, using up extra eggs, or creating shelf-stable gifts that don’t require freezing.

What is lemon curd?

Lemon curd is a thick, custard-like spread made from citrus juice, sugar, eggs, and butter. It has a smooth, velvety texture and a balance of sweet and tart flavors.

A rustic kitchen scene featuring two Weck jars filled with silky, golden lemon curd. The front jar has curd dripping down the side, highlighting its creamy texture. Fresh lemons, whole eggs, and a bowl of sugar are scattered in the softly blurred background on a dark wooden surface, creating a warm and inviting farmhouse aesthetic.

While lemon curd can technically be made using other citrus fruits, lemon produces the most consistent flavor and color. Because the recipe contains egg yolks, lemon curd will naturally be yellow regardless of the citrus used.

When prepared using the correct ratios and temperatures, lemon curd is safe to can and stores well for short-term pantry use.

Is Lemon Curd Safe for Water Bath Canning?

Yes, lemon curd is safe for water bath canning when prepared using the tested NCHFP method.

This safety depends on:

A specific egg-to-acid ratio
Cooking the curd to 170°F
A controlled heat-up time in the canner
A full 15-minute boiling water bath process

Because lemon curd is both acidic and heat-processed, it meets safety requirements when these steps are followed precisely. Substituting ingredients or altering processing times is not recommended.

Homemade Lemon Curd Ingredients

Complete measurements and step-by-step instructions are included in the recipe card at the bottom of this post.

A rustic, moody flat lay of ingredients for homemade lemon curd. Two sticks of butter sit on a dark, speckled plate, surrounded by fresh lemons, whole eggs, an eggshell, sugar in a black ceramic bowl, and empty glass jars. A linen cloth adds warmth and texture, while the dark wooden background enhances the cozy, vintage feel of the setup.

Egg yolks and whole eggs. Both are used to thicken the curd and give it its rich, smooth texture and vibrant color. Duck eggs were used in this recipe, but any large chicken egg works well.

Fresh lemons. Fresh lemon juice and zest are required. Bottled juice is not recommended. Organic lemons are preferred since the zest is used.

Sugar. Balances the acidity of the lemons and contributes to proper texture.

Cold butter. Unsalted butter produces the best flavor and helps create a smooth, creamy curd while preventing the eggs from cooking too quickly.

Lemon Curd Recipe and Canning Instructions

A rustic, moody kitchen scene capturing the process of making homemade lemon curd. A stainless steel saucepan filled with silky, golden lemon curd sits on a linen cloth, while a whisk lifts a thick ribbon of curd, showcasing its smooth texture. Fresh lemons, eggs, sugar, and glass jars are scattered in the softly blurred background, adding depth and warmth to the scene.

Canning lemon curd differs slightly from canning jams and jellies. Part of the safety of this recipe relies on the amount of time it takes the canner to reach a boil, which allows the curd to reach the correct internal temperature.

Prepare canner, jars, and lids. Wash four half-pint jars and lids in hot, soapy water. Place jars in a water bath canner, fully submerged.

Heat the water to 180°F and hold it at this temperature while preparing the lemon curd. Do not allow the canner to boil at this stage.

A thermometer capable of reading at least 180°F is required. A candy thermometer works well.

Make the lemon curd. Heat a few inches of water in the bottom of a double boiler over low heat.

In the top of the double boiler, whisk together egg yolks and whole eggs. Add sugar and lemon zest and whisk thoroughly. Stir in fresh lemon juice and cold butter pieces.

Place the top bowl over simmering water and cook over medium-low heat, whisking continuously. Continue cooking until the mixture reaches 170°F, about 10 to 15 minutes. Remove from heat and whisk for another 3 to 5 minutes as the curd thickens to a pudding-like consistency.

Fill and process jars. Ladle hot lemon curd into hot half-pint jars, leaving ½ inch headspace. Wipe rims, apply lids, and finger-tighten rings. Place jars into the canner held at 180°F, ensuring jars are covered by at least 1 inch of water.

Increase heat and bring the canner to a full boil. This should take 25 to 30 minutes. Once boiling, process jars for 15 minutes at a full rolling boil.

Turn off heat, remove the lid, and allow jars to rest in the canner for 5 minutes. Remove jars and let them sit undisturbed for 12 hours before checking seals.

Storing Lemon Curd

A close-up of a glass jar filled with smooth, golden lemon curd, with a wooden spoon resting inside. The curd gently drips over the rim, highlighting its rich, creamy texture. In the softly blurred background, another sealed jar of lemon curd, fresh lemons, and eggs add depth to the rustic, moody kitchen scene.

Unlike most jams and jellies, canned lemon curd has a shorter shelf life.

For best quality:

Store sealed jars for 3 to 4 months
Expect some color fading or separation over time

If jars fail to seal:

Refrigerate for up to 1 month
Freeze for up to 1 year

Ways to Use Lemon Curd

Lemon curd is incredibly versatile. Some favorite uses include:

Spreading on biscuits, toast, or scones
Swirling into yogurt, whipped cream, or ice cream
Filling crepes or tarts
Layering into trifles
Filling cupcakes or cakes

More Citrus Canning Recipes

📖 Recipe

Yields 4 half-pints

Lemon Curd for Canning

Name: Lemon Curd for Canning
Prep time: 5 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 6 Egg Yolks; 3 Whole Eggs; 2 Cups Sugar (fine is best); 3 tablespoon Lemon Zest (about 3 lemons); 1 Cup Lemon Juice (about 6 lemons); 6 tablespoon Butter

Prep Time: 5 minutes

Cook Time: 15 minutes

Canning Time (including boil time): 40 minutes

Total Time: 1 hour

This tested lemon curd recipe is smooth, creamy, and perfectly balanced between sweet and tart. Made with fresh lemons, eggs, and butter, it follows the approved National Center for Home Food Preservation method for safe water bath canning. Ideal for spreading, baking, and gift-giving, this lemon curd can be stored short-term in the pantry or frozen for longer storage.

Ingredients

6 Egg Yolks
3 Whole Eggs
2 Cups Sugar (fine is best)
3 tablespoon Lemon Zest (about 3 lemons)
1 Cup Lemon Juice (about 6 lemons)
6 tablespoon Butter

Instructions

Prepare jars, lids, and water bath canner. Bring the canner to 180°F and keep it steady at that temperature.
Place two to three inches of water in the bottom of a double boiler and begin heating the bottom over medium-low heat while you prepare the lemon curd.
In the top of the double boiler, off the heat, whisk together the egg yolks and whole eggs.
Add the sugar and lemon zest to the eggs and whisk thoroughly to combine.
Add the lemon juice and butter to the mixture and place it on top of the heating bottom of the double boiler. Whisk constantly and heat the mixture to 170°F.
Once the mixture reaches 170°F, remove the top of the boiler from the heat and continue whisking for five minutes while the mixture continues to thicken.
Ladle the hot curd into prepared half-pint jars, leaving ½ inch of headspace. Wipe jar rims, center lids, and finger-tighten rings.
Place the jars into the canner heated to 180°F, cover with the lid, and bring the canner to a boil. This should take approximately 25 to 35 minutes.
Once boiling, process the jars for 15 minutes. Turn off the heat, remove the lid, and allow jars to sit for 5 minutes before transferring to a towel-lined counter.
After 12 hours, check for proper seals and remove rings. Unsealed jars may be refrigerated or frozen. Sealed jars will store for up to four months.

Notes

This recipe is only approved for canning in half-pint quantities. It should make approximately four half-pint jars. If one is a little short, simply place it in the refrigerator for immediate use.

The recipe will not set up very well if you try to double it, but larger quantities can be safely canned.

Because of the nature of this product, it can only be stored for a few months before it begins to discolor and separate.

Keeping the canner at, and not allowing it to go over 180°F is important for the process of this canning recipe!

Nutrition Information:

Yield:

Serving Size:

2 Tbsp
Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 46mgSodium: 23mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 1g

Nutrition information is provided as a courtesy and is an estimate only. Values may vary based on ingredients, brands, and preparation methods and should not be considered a substitute for professional advice.

Perfect Homemade Lemon Curd Recipe for Easy Canning