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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
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Home-Canned Lemon Curd - Instructions

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.

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Home-Canned Lemon Curd - Instructions Continued

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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