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