Lemon Curd, Makes 3 small 1/2 Pint jars.
1 Cup Sugar
1/2 Cup Unsalted Butter
2 Large Eggs
1 Large Egg Yolk
Before starting make sure all your utensils are clean. It is very important that you have a clean environment when doing any type of food preparation, especially canning. Put 3 half pint jars and their lids in a large pot cover them with water. Bring to a boil over high heat. Boil for 10 minutes to sterilize. Keep the jars in the water until you have finished preparing the curd. Also fill a large saucepan with water to use as a double boiler with a heat proof glass bowl. Turn the heat under the saucepan to medium until it is hot and then turn it down to simmer.
In the meantime, while the pots are doing their thing, Zest 2 lemons.
Chop the zest onto a cutting mat into fine pieces. Boy, if Santa would of brought me a Microplane, I would only of had one step instead of two! Place the finely chopped zest into the glass heat proof bowl.
Squeeze the 3 lemons making sure to remove all seeds by straining it. Pour that into the bowl along with the zest.
Place the bowl over the pan of simmering water.
Pour 1 cup sugar into the lemony goodness.
Place one stick of unsalted butter in the bowl as well. Mix all ingredients together while waiting for the butter to melt. Make sure you have the temperature on simmer.
In the meantime, take 2 whole eggs and place them in a bowl. Take 1 additional egg and separate it from it's white and add the yolk to the other 2 eggs.
Beat the eggs well.
Keep an eye on the saucepan and keep stirring. You can see here how the butter is melting, once it is all melted, take a fine sieve and place it on the pan.
Pour the beaten eggs slowly through the sieve into the lemony buttery, goodness and begin stirring. Remember to stir immediately, these are eggs and you don't want scrambled eggs!
You will stir the mixture over the simmering water for 8 minutes, until it is the consistency of melted ice cream.
See the 8 minutes! Set a timer!
Keep stirring and waiting! When it is finished turn the fire off under the pan.
Very carefully take your jars and lids from the boiling water emptying the water from them as you take them out. Place them face up on a clean towel.
Place your funnel in the sterilized jar.
Pour your curd into the jars within 1/4 inch from the top.
With a CLEAN damp cloth, wipe the top edge of the jar removing any remnants of curd that may of gotten on them.
Place the lid on top of the jar. Screw the band onto the jar.
Invert your jars while they cool to room temperature.
These must be stored in your refrigerator for up to 3 weeks. When you use the curd, use a clean spoon each time you take curd to keep it fresh and yummy! Remember to REFRIGERATE.
This recipe is from a new cookbook I purchased recently at Anthropologie. It is called Canning for a New Generation by Liana Krissoff. The directions were clear and concise and if you are thinking about doing any canning I would recommend this cookbook.