Lemon curd can add a special touch on many occasions and often only needs to be a small garnish. Serve on the side with other favorite breakfast spreads.
Yield: 3 pint jars or 6 half-pint jars
Prep: 30 Minutes
Processing: Refrigerate or freeze
Ingredients:
• 4 to 5 tsp grated lemon peel
• 2/3 cup fresh lemon juice or bottled or frozen juice
• 5 eggs
• 1 cup granulated sugar
• ½ cup butter, melted (do not substitute margarine)
Instructions:
Prep:
• Prep ingredients
• Wash and dry jars, lids and rings
Cook:
• In a blender, combine the first four ingredients; whirl until smooth. With the motor at the
lowest setting, gradually add the melted butter, pouring in a steady stream. Continue
blending until just well mixed.
• Transfer mixture to a small heavy pan and cook over low to medium heat, stirring
constantly for about 5 minutes or until mixture bubbles and begins to thicken.
• Cook a minute or two longer stirring constantly. Remove from heat.
Can:
• Ladle curd into jars or freezer containers leaving ½ inch headspace. Cool slightly.
• If freezing, place lids on the jars loosely until the product is frozen to allow for expansion.
• Place in the refrigerator (use within 4 weeks) or freezer. Use frozen lemon curd within 6
months.
Other/Tips:
• Egg substitutes may be used instead of eggs, as can lower-fat butter products. Quality
may differ slightly with the substitutions.
Source:
https://ucanr.edu/sites/default/files/2020-12/341816.pdf