Lovely Lemon Curd

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Lovely Lemon Curd

Yield 4x 13-ounce jars

Author Harriett Sebastian

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

This recipe calls for tempering the eggs, which makes it much easier to prepare a delicious, smooth curdfree of scrambled bits.

Ingredients

• 2 T lemon zest
• 2 c sugar
• 1 c butter
• 1-2/3 c lemon juice
• Heavy pinch of salt
• 6 large eggs, lightly beaten
• 1 c butter

Instructions

1. Combine lemon zest and sugar, and set aside.
2. Melt butter in double boiler. Remove to a small bowl and set aside.
3. Add sugar-lemon zest mixture, salt and lemon juice to double boiler. Heat until sugar has dissolved, whisking occasionally.
4. When sugar is dissolved, add melted butter and heat to 180°F, whisking often.
5. Temper the eggs by slowly adding 1 cup of the hot lemon-butter mixture (about 2 tablespoons at a time) to the beaten eggs, whisking constantly.
6. After the hot mixture is incorporated into the eggs, slowly pour the tempered egg mixture into the double boiler while constantly whisking.
7. Continue to whisk constantly while mixture cooks for 10-15 minutes, until it has thickened enough to coat the back of a spoon. Remove from heat; then, ladle into sterilized jars and set aside to cool. Store in refrigerator for up to two weeks.