LEMON CURD

Directions

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.