Lemon Curd

I love this tangy preserve all year long. But since lemons are only in season in the winter, I make a huge batch in January and I’m set all year long. Serve it with shortbread, on gingerbread, with cream puffs or as a filling for a tart.

 

Makes 3.5 pints

 

6 eggs

6 egg yolks

2 cups freshly squeezed and strained lemon juice

1 cup room temperature butter

3 cups granulated sugar

Fill the bottom of a heavy saucepan with two or three inches of water and bring to a simmer over low heat. Place butter in a large bowl over the simmering water to melt. In a separate bowl beat together eggs, egg yolks, and lemon juice and set aside.

 

 

When butter is melted stir in sugar and allow to cook until absorbed by the butter. Working in three batches, pour in the egg mixture and whisk until completely absorbed after every addition. Continue stirring until the curd thickens (about 15-20 minutes) and reaches 160˚ on a candy thermometer.

 

 

Sterilize seven half pint jars and place canning rings in a pot of simmering water while curd cooks. Using a canning funnel, pour warm curd through a strainer set on top of the funnel into the jars. Wipe the rim of the jars clean with a damp paper towel and seal.

 

 

Store in the refrigerator or can completely using a hot water bath for 6-10 minutes. Be careful not to let the curd boil while it is in the bath.