Lemon Curd

Smooth, creamy, lucious lemon curd. It is truly a delight for the senses! And expensive. A small jar of lemon curd at the grocery store will set you back about $4. Not only will this homemade version only cost around $1 per jar, but the taste and texture will knock the socks off of the store-bought variety. This recipe delivers a creamier consistency and spot-on fresh lemon flavor which causes its gelatinous and sometimes bitter grocery store cousin to pale in comparison. It makes a great gift too! Pair with homemade gingerbread or gingersnaps for the perfect holiday treat.

Ingredients

• 8 whole Lemons
• 2-½ cups Granulated White Sugar
• 2 cups (4 Sticks) Butter Or Margarine
• 8 whole Large Eggs, Beaten

Instructions:

• Finely grate the zest of the lemons into a medium saucepan.
• Squeeze juice from the lemons. (You should have around 1 1/2 cups of juice.)
• Add lemon juice to the saucepan, along with the sugar.
• Cut butter into small pieces and add to the pan.
• Set the pan over low heat, and stir until the butter has melted and the sugar has dissolved.
• Strain eggs through a fine-mesh sieve into the lemon mixture. (I used a wire colander) 
• Cook for 15 minutes, stirring constantly.
• As the mixture begins to steam, it will thicken, take on a creamy consistency, and coat the back of a spoon.
• When lemon curd is thick and creamy, remove from the heat.
• Fill hot *sterilized jars with the lemon curd to within 1/8 inch of rims. Wipe rims clean and top with hot lids. Screw bands onto the jars until finger tight.
• Place jars in dutch oven or large pot and add water til' just covered. Leave them for ten minutes at a slow bubble(212°F / 100°C). Remove jars immediately and set upright on a clean towel, or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours. Check for proper seals. Label the jars and store in a cool, dry place for up to a year.

Makes 7 half-pint jars.

*To sterilize jars, place clean jars into your oven for 10 minutes at 250*. Sterilize lids by covering with water in a saucepan and simmering on the stovetop for 10 minutes.