Lemon Curd - makes about 3 pints20 egg yolks
3 cups sugar
about 8 lemons (Meyer lemons preferably) totalling about 1 1/2 cups of juice
3 sticks butter, cut into chunks
zest of all the lemons, finely chopped
In a heavy pot over medium heat, whisk yolks and sugar. Add lemon juice and stir gently and constantly with a wooden spoon. Do not boil. Reduce heat to low to prevent curd from boiling. Continue to heat and stir for about 15 minutes or until thickened and curd coats the back of a spoon.
Remove from heat. Add chunks of butter and stir gently until melted. Pour curd through sieve into large bowl. Gently stir curd in sieve to work curd through and catch any solids. Stir in zest.
Ladle into hot jars leaving 1/2 inch headspace and process in a boiling water canner for 20 minutes. Remove lid and let sit for another 5 minutes. Remove from canner and do not disturb while cooling. Lemon curd is shelf stable for only about 2-3 months after processing in a boiling water canner.
Amazing on some blueberry scones for breakfast!
|These are gluten free and dairy free - made of an egg, almond meal, coconut flour, coconut milk, honey, and blueberries.|