This tangy condiment can be used to complement either sweets or savories like ice cream, scones or muffins, cottage cheese and yogurt.

Yield: ~3-4 half-pint jars
Prep: 45 Minutes
Processing: 15 Minutes

Ingredients:
• 2½ cups superfine sugar
• ½ cup lemon zest, freshly zested (optional)
• 1 cup bottled lemon juice
• ¾ cup unsalted butter, chilled, cut into ¾-inch pieces
• 7 large egg yolks
• 4 large whole eggs

Instructions:
Prep:
• Wash canning jars with warm, soapy water. Rinse well; keep hot until ready to fill.
Prepare canning lids according to manufacturer's directions.
• Fill 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 filled jars are ready to be added.
• Caution: Do not heat the water in the canner to more than 180°F before jars are added.
If the water in the canner is too hot when jars are added, the process time will not be long
enough. The time it takes for the canner to reach boiling after the jars are added is
expected to be 25 to 30 minutes for this product. Process time starts after the water in the
canner comes to a full boil over the tops of the jars.

Cook:
• Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30
minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
• Heat water in the bottom pan of the double boiler until it boils gently. The water should
not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the
curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
• In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole
eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until
well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the
mixture.
• Place the top of the double boiler over boiling water in the bottom pan. Stir gently but
continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking
to the bottom of the pan. Continue cooking until the mixture reaches a temperature of
170°F. Use a food thermometer to monitor the temperature.
• Remove the double boiler pan from the stove and place on a protected surface, such as
a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens
(about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel
bowl; discard collected zest.

Can:
• Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean
paper towel; apply two-piece metal canning lids.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a
boil. Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid.
Let jars sit for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool
12-24 hours. Check lids for seal, they should not flex when center is pressed. Remove
rings and label jars. Store in a cool, dark place.
• Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality
changes when thawed. Package in freezer containers after straining and cooling to room
temperature. To thaw, place container in a refrigerator at 40°F. After thawing, consume
within 4 weeks.

Other/Tips:
• Special equipment needed: 1½ quart double boiler (the top pan should be at least 1½-
quart volume), kitchen thermometer measuring up to at least 180°F.
• If a double boiler is not available, a substitute can be made with a large bowl or saucepan
that can fit partway down into a saucepan of a smaller diameter.
• If superfine sugar is not available, run granulated sugar through a grinder or food
processor for 1 minute, let settle, and use in place of superfine sugar. Do not use
powdered sugar.
• For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and ¼ cup
fresh lime zest for the lemon juice and zest.
• Other citrus or fruit curds are not recommended for canning at this time.
• European-style butter is best because it has a higher butterfat content.

Source:
https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/lemon-curd-canned/