Canning lemon curd using a safe water bath canning method creates a smooth, bright lemon spread perfect for home food preservation.

Scale

2½ cups superfine sugar

½ cup fresh lemon zest

1 cup bottled lemon juice

¾ cup unsalted butter, chilled and cut

7 large egg yolks

4 large whole eggs

1. Prepare water bath canner, jars, and lids.

2. Wash and zest lemons to obtain ½ cup zest.

3. Mix zest with sugar and let sit 30 minutes.

4. Heat water in bottom of double boiler.

5. Whisk egg yolks and whole eggs in top pan.

6. Add sugar mixture, then lemon juice and butter.

7. Cook over steam, stirring, until 170°F.

8. Stir 5 minutes until thickened.

9. Strain through mesh sieve.

10. Fill hot half-pint jars leaving ½ inch headspace.

11. Process in water bath 15–25 minutes based on altitude.

12. Cool 5 minutes in canner, then remove and cool fully.

Use bottled lemon juice for safe acidity.

Do not use jars larger than half pint.

Store in cool dark place 3–4 months.

Keywords: Canning Lemon Curd, water bath canning, lemon spread, home food preservation, fruit recipes