LEMON CURD

1. 1

   Zest the lemons.

2. 2

   Cut each lemon in half and juice.

3. 3

   In a saucepan, whisk the eggs, sugar, lemon juice and lemon zest.

4. 4

   Cook over medium heat, stirring with a wooden spoon, until sugar melts.

5. 5

   Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.

6. 6

   Once the curd is thickened, pour it through a sieve into a clean bowl.

7. 7

   Spoon curd into sterilized jars.

8. 8

   Wipe rims with a clean, damp cloth.

9. 9

   Screw on sterilized lids and rims.

10. 10

    Process in a boiling water canner for 15 minutes (for 1/2 pint jars).

11. 11

    Label jars and store in a cool, dark place for up to one year.

12. 12

    If you plan to use immediately, refrigerate after cooling.

No additional tips available.