Lemon Curd


Preserving Method: Freezing

  1. PLACE egg yolks in a heavy saucepan.
  2. STIR in sugar, lemon peel and lemon juice. Whisk just to combine.
  3. COOK over medium heat, whisking constantly. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of a wooden spoon, about 20 minutes. Remove from heat.
  4. ADD butter, one piece at a time, stirring after each addition to assure the mixture is smooth.
  5. LADLE lemon curd into clean jars to fill line. Chill until set, about 1 hour. Twist on lids. Label.
  6. FREEZE up to 1 year.
Lemon Curd - Ball® Recipes is rated 2.0 out of 5 by 2.
Rated 1 out of 5 by from Tart! I made this recipe as written and there must be a typo. It tastes like a lemon Warhead. I tried it again with 1 cup sugar & it was still tart but edible. The consistency was also better with 1 cup of sugar.
Date published: 2017-12-31
Rated 3 out of 5 by from Simple to make Unable to locate the lemon curd recipe I have used in the past I thought I would try Ball's website and found this recipe. I wondered as I made it if 3/4 cup of sugar was really enough, thinking I had used more in the past in proportion to the egg yolks and lemon juice. It is very lemony to the point that I consider it extremely tart. If I use this recipe again I will increase the sugar to at least 1 cup and possibly 1 1/4. This recipe makes about 2 1/2 cups of lemon curd. I recommend it with hesitation but if you enjoy a really tart lemon curd this is probably just the thing.
Date published: 2016-01-14
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