Lemon Curd: A Canning Fail

Recently I posted this recipe for lemon cheesecake bars. This recipe was born out of necessity.

Necessity because I wanted to make and can my own lemon curd. And this would have been awesome, except that my canning efforts failed miserably (a whole bunch of the curd vented from the jars, preventing them from forming a good seal). But the curd itself turned out just beautifully.

I will not be telling you how to can this (until I can get it together myself) but I will share with you how I made the curd. It will stay good in the fridge for about two weeks without canning.

Lemon Curd


  • 6 large lemons
  • 2 C. sugar
  • 10 Tbsp. butter
  • 2 eggs and 2 egg yolks

Step 1: Whisk together the eggs and yolks in a large glass or metal bowl. Then Zest 4 of the lemons, and juice all of them. Strain the lemon juice and whisk it into  the eggs. Whisk in the zest.

Step 2: Fill a saucepan with water and place the bowl over it (but not touching the water). Bring the water to a simmer, then whisk the sugar in to the lemon juice and egg mixture.

lemon curd (3)Step 3: Keep whisking the mixture, and once it begins to heat up, start adding the butter a tablespoon at a time, whisking constantly. If you don’t have arm muscles now, you will when the curd is done.

Step 4: After all the butter is added and melted, keep whisking until the curd begins to thicken. This can take anywhere between 10 and 20 minutes. Once it begins to thicken, whisk and cook for about 5 minutes more. It should be thick, buttery, and perfectly smooth.

lemon curd (6)Pour it into a jar or other resealable container and let it cool before putting the lid on. Then refrigerate until cold.

Now you can go make these cheesecake bars with your own, homemade lemon curd!

The Wife

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