Home-Canned Lemon Curd

6egg yolks
1 cupsugar
3 largelemons, juiced (1/2 cup)
1stick of unsalted butter, cut into pieces
zestfrom the juiced lemons


Get jars and lids ready for canning according to manufacturer's directions. This generally involves cleaning and heating the jars in warm water, and simmering the lids in a shallow pan for several minutes. Keep jars and lids warm until filling.

Whisk egg yolks and sugar in a small pot set over medium heat. Gradually add lemon juice, stirring with a wood spoon to avoid aerating the curd. Keep stirring for 10 to 15 minutes, adjusting heat to prevent boiling. Check for doneness with a metal spoon. When the curd is thick and coats the back of the spoon, it is ready. Stir in butter pieces.

Strain curd into a glass or stainless bowl through a mesh sieve to eliminate pieces of cooked egg. Whisk in zest.

Carefully pour the curd into prepared jars. Leave 1/2 inch between the curd and the top of each jar. Process the jars in a boiling water canner for 20 minutes (always start timing when the water begins to fully boil). Remove basket and allow jars to cool completely before handling.

A few notes: it is generally recommended to use only half-pint jars for this canning project, to ensure thorough heating. You can expect a shelf life of about two months. Refrigerate after opening. Once opened, the curd should keep for about a week. Check for mold or a metallic taste when evaluating freshness.

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