Lemon Curd
A versatile lemon curd, suitable as a stand-alone treat, dessert filling, or topping, with clear canning instructions for preservation.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling one to two inches of water in the bottom part of a double boiler or a heat-proof bowl placed over a pot.
-
In the top part of the double boiler, whisk together the 2 eggs and egg yolk.
-
Add the sugar, butter chunks, lemon juice, and zest to the egg mixture.
-
Whisk until the sugar dissolves and the butter melts, then switch to a spoon and stir constantly for about 10 minutes until the mixture thickens to coat the back of a spoon.
-
Simultaneously, sterilize one pint or two half-pint jars.
-
Spoon the curd into the sterilized jars, leaving 1/4 to 1/2 inch headspace, and secure the lids.