Q: Can lemon curd really be safely canned using eggs?

Question

Accepted Answer

A: Yes. Lemon curd is considered a high-acid preserve due to the naturally low pH of lemon juice. When prepared using a tested recipe, cooked to the proper temperature, and processed in a boiling water bath, lemon curd is shelf-stable and safe for long-term storage. The eggs act as a thickener during cooking and do not compromise safety when combined with sufficient acidity and/or correct processing time and temperature.

Lemon Curd Canning Recipe

Other recipes