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Lemon Curd

Recipe by Kristyne McDougle, Lorain, Ohio
First place and Best of Show, Sauces (All Other), 2019

Baking temperature: n/a
Baking time: n/a
Yield: 4 pints

  • Zest of 10 lemons
  • 2 cups of bottled lemon juice
  • 8 whole eggs
  • 14 egg yolks
  • 2 tsp salt
  • 5 cups sugar
  • 1 ½ cups melted butter
  1. Sterilize jars and lids and rings, keep jars warm in the simmering water.
  2. Zest lemons and set aside. Separate eggs and set aside.
  3. Heat up a double boiler. In top of double boiler, add sugar, whole eggs, egg yolks, salt and zest. Mix thoroughly with a whisk.
  4. As you continue whisking, add the lemon juice. Then, add the melted butter. Continue cooking slowly over the simmering water, while whisking continuously.
  5. Once the mixture begins to thicken and the temperature of the curd has reached 171 degrees, remove from heat.
  6. Strain the curd through a fine mesh strainer, to remove any egg bits and zest.
  7. Fill warm jars with warm curd to ¾ inch below jar top (mixture expands when processing).
  8. Process jars for 15 minutes. Turn off heat and let jars sit in water for a few minutes.
  9. Remove jars from water and set on a kitchen towel on the counter until completely cool for 24 hours.
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