 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I found this recipe online provided by the Junior League of Oakland-East Bay listed as Meyer Lemon Curd . I could only find Sunkist lemons so they had to do. Ingredients:
4 whole eggs |
4 egg yolks |
1 cup sugar |
1 cup fresh lemon juice (5 to 6 lemons depending on size) |
6 grated lemons, zest of |
1/2 cup unsalted butter, cut into pieces |
Directions:
1. Zest the lemons. Cut each lemon in half and juice.
2. In a saucepan, whisk the eggs, sugar, lemon juice and lemon zest. Cook over medium heat, stirring with a wooden spoon, until sugar melts. Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
3. Once the curd is thickened, pour it through a sieve into a clean bowl.
4. Spoon curd into sterilized jars. Wipe rims with a clean, damp cloth. Screw on sterilized lids and rims. Process in a boiling water canner for 15 minutes (for 1/2 pint jars). Label jars and store in a cool, dark place for up to one year.
5. If you plan to use immediately, refrigerate after cooling.
|
|