Lemon Curd


Preserving Method: Freezing

  1. PLACE egg yolks in a heavy saucepan.
  2. STIR in sugar, lemon peel and lemon juice. Whisk just to combine.
  3. COOK over medium heat, whisking constantly. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of a wooden spoon, about 20 minutes. Remove from heat.
  4. ADD butter, one piece at a time, stirring after each addition to assure the mixture is smooth.
  5. LADLE lemon curd into clean jars to fill line. Chill until set, about 1 hour. Twist on lids. Label.
  6. FREEZE up to 1 year.