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Dec 15, 2003 01:22 PM

Can I preserve lemon curd?

  • n

I'm thinking of making a bunch of lemon curd and giving it away as xmas gifts. Primary ingredients are butter, egg, lemon juice, and sugar (probably using the recipe from the recent thread linked below). I'd like to make it such that the jars can be kept at room temperature until opened.

Can I preserve this using Kerr jars like I would a fruit preserve? Should I just process it like an acidic preserve? Any thoughts on how long it will last before opening, and how long it'll last in the fridge once opened?



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  1. I have been unable to find a recipe for canning lemon curd that I trust. I suspect it cannot be safely canned in a water bath at all--i don't think the acid content is high enough. I know the USDA and county extension offices warn against home canning of hot fudge and chocolate sauces because there is a chance of botulism or other spoilage (see link below.) Lemon curd seems to have the same issues--the presence of butter and eggs.

    I still give my relatives fudge sauce each christmas--but I tell them to freeze it.


    6 Replies
    1. re: DevonT

      Thanks. I've been poking around myself and found this, which unofficially suggests that it can be done with a pressure canner, but even then will only last about two months.

      Any suggestions on a way, other than curd, to preserve lemons? I've got to do something with all these things!


      1. re: nja

        Moroccan style preserved lemons


        1. re: nja

          How about limonocello or a similar lemon liquer? I don't have a recipe, but I think they are easy to fine. Or perhaps a marmalade?

          1. re: DevonT

            Great idea, but alcohol won't be appreciated by most of the recipients. Marmalade it is.


          2. re: nja

            Marmalade. I do a meyer lemon marmalade that uses whole lemons, and it's scrummy. I sometimes throw in a vanilla bean, too. And you can safely water bath can it.

            1. re: nja

              I, too, was wanting to make Lemon Curd to preserve, but always afraid of the outcome...I did it once, and no one got sick, but that was before I knew that I shouldn't try to do it!

              And so, with bursting lemon trees in my back yard, I was on a quest for what to do with them and voila! Last week I met a lady who was selling preserves at our local farmer's market and amongst her tasty treats, was LEMON MARMALADE!! It was delicious!! Not the same creamy consistency as lemon curd, but satisfied the same sweet/tart delightful flavor. So I went on a quest to find a recipe, and here's what I came up with. I had to alter this one, as it used a combination of lemons & limes, but that was easy-peasy! I hope it works out for both of us...i will be making mine tomorrow!! Good Luck!!

              Lemon Marmalade:
4 cups thinly-sliced lemons, un-peeled, seeded

              3 quarts water

              9 cups granulated sugar

              Combine lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender. Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees F on a candy thermometer. Pour boiling hot into hot sterilized jars and seal. Process in a water bath per canning directions as specified by experts who know best!

              Makes 6 to 8 half-pints.

          3. I know this is an old question, but I do have a link for anyone who wants to can lemon curd. I have been making and canning the stuff for ages before I found this link, luckily, I have been using the boiling water method of canning and processed for 15 minutes, which is what you are directed to do.
            Here's the link:


            1 Reply
            1. re: harpsichordgal

              Thanks for posting this! Perfect timing for giving away.


              that kind of tells me you must be able to preserve it...(although i see harpsichordgal already answered this one ....)

              1. I've been canning it for a few years now to send home to family for Christmas. Processing in half pint jars using the boiling water canning method for acidic items has never failed for me. My family has never reported any problems even after keeping the jars sealed for months, and I've kept them jarred from Summer to Winter before without refrigeration. Once opened, I would recommend using within two weeks. You notice a metallic flavour as soon as it starts to go bad.

                1 Reply
                1. re: Cymry

                  I just canned a batch using the uga link above, The recipe calls for bottled lemon juice--yuck--I use fresh and haven't killed anyone. Yet.

                2. It all gets eaten before I can empty the pan I cooked it in. Never a storage problem because it doesn't last long enough to even cool down.

                  Jokes aside, I've never left it unrefrigerated for more than a couple of hours. I think it's a an "ephemeral."