Lemon Curd

By kittykat

from Karen

Ingredients

• 6 egg yolks beaten lightly
• 1 cup sugar
• 1/2 cup lemon juice (1 pint)
• 1 stick unsalted butter cut into small pieces
• 1 tablespoon lemon zest
• strain egg yolks thru sieve into non-reactive sauce pan over low heat. Stil in sugar and lemon juice...cook stiring constantly for 10-12 minutes, until thickens and coats back of wooden spoon...Do no boil.
• remove from heat and wisk until slightly cooled and then stir in butter, pieces at a time until fully blended.
• Add zest while still warm. Pour into hot sterilized jam jars. Cover tightly and refridgerate until using.

Preparation

Step 1

above...