Recently I decided I would like to try out canning like my grandmother who always made wonderful jams and jellies. So when I came across this lemon curd recipe, I just had to try it out. This recipe is adapted from one I found on the Dyno-Mom’s blog. It is great, yet I did change it a little. I like a creamy lemon curd without zest, but feel free to add lemon zest from the four lemons if you want to.
4 Lemons or 3/4 cup lemon juice
1 1/2 cup white sugar
1 stick of butter, room temperature
Process sugar and stick of butter in the food processor. Add juice of lemons and blend. Then add the four whole eggs, one at a time with the machine running. Pour the mixutre into a sauce pan and whisk continuously until the mixture thickens. This will happen just before it simmers. Remove from heat and pour into sanitized canning jars. I usually get 3 1/2 jars worth of curd. Since lemon curd can’t be jarred safely from regular lemons (something about acid levels) I freeze mine that I am not planning on using for a while. Refridgerate what you plan on using in 3 weeks and the frozen jars will be ok for up to a year….if it even lasts that long. This stuff is delicious!