The Only Lemon Curd Recipe You Need (Perfect for Canning!)
Dessert
Large-Batch Lemon Curd Smooth, Bright, and Perfectly Tangy
This is one of those recipes I always make in a bigger batch, because once you have lemon curd in the fridg you’ll start putting it on everything. Toast in the morning, cake layers, pancakes, even just a spoon straight from the jar no judgment.
I like this version because it turns out really smooth and balanced. Not too sour, not overly sweet. The butter gives it that silky texture, while the fresh lemon keeps it bright and fresh. It’s the kind of thing that instantly makes simple desserts feel a bit more special.
It might look a bit technical at first, especially with the egg step, but as long as you go slowly and keep stirring, it’s actually very manageable. I’ll walk you through it step by step so you can get that perfect, glossy finish.
Ingredients (Large Batch)
- 12 large lemons (zest + juice)
- 12 large eggs
- 300 g granulated sugar
- 100 g unsalted butter (cold, cubed)
- 6 g fine sea salt
Equipment
- Fine grater or zester
- Citrus juicer
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- 4 × 250 ml sterilized jars
Instructions
1. Prepare the Lemons
Wash and dry the lemons well.
Finely zest all of them, making sure you don’t scrape the white part (it’s bitter).
Juice the lemons until you get about 600 ml of juice.
Strain to remove seeds and pulp.
2. Prepare the Eggs
Crack all the eggs into a large bowl.
Whisk until fully smooth and combined.
3. Heat the Lemon Base
In a saucepan, combine:
- lemon zest
- lemon juice
- sugar
- salt
Heat over medium heat, stirring until the sugar fully dissolves and the mixture is warm (gentle simmer, not boiling hard).
4. Temper the Eggs (Important Step)
Slowly pour the warm lemon mixture into the eggs while whisking continuously.
Do this gradually so the eggs don’t scramble.
5. Cook Until Thick
- Pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly.
- After about 8–10 minutes, it will start to thicken.
- Add the cold butter cubes and keep whisking until melted and smooth.
Continue cooking a few more minutes until the curd is thick, glossy, and coats the back of a spoon.
6. Strain for Smooth Texture
Immediately strain the curd through a fine sieve into a clean bowl.
This removes zest and ensures a silky finish.
7. Jar and Cool
Pour the hot lemon curd into sterilized jars, leaving a little space at the top.
Wipe the rims clean and seal tightly.
Let them cool at room temperature, then store in the fridge.
Storage Tips
- Keep refrigerated up to 1 month
- Always use a clean spoon when taking some out
- Avoid freezing (it can ruin the smooth texture)
Final Result
You’ll get a thick, silky lemon curd with a bright citrus flavor and a buttery finish. Smooth enough to spread, rich enough to feel indulgent, but still fresh and light.
Once you make this, you’ll probably start finding excuses to use it everywhere.