Lemon Curd

Mary Lundgren: My recipe is for canning-6 lemons, 4 whole eggs, 4 egg yolks, 1C sugar, 1C fresh lemon juice, zest of 6 lemons, 1/2 C unsalted butter cut into pcs. Zest & juice lemons, whisk eggs, zest & sugar in pot over med. heat stir constantly with a wooden spoon. Add butter & stir until thick, will coat the spoon. Pour thru a clean sieve into a clean bowl & discard chunks. Ladle into jars & H.W.B. 15 min. I have won many ribbons with this recipe.

Unknown: 

6 egg yolks

1 cup sugar

1/2 cup lemon juice

2 tbsp lemon zest

1/2 cup unsalted butter, cut into cubes 

In a bowl, combine egg yolks, lemon juice, sugar and lemon zest and whisk until smooth. In a double boiler over med heat, whisk mixture non-stop until thick enough to coat the back of a wooden spoon. Remove from heat, stir in butter until well incorporated. Cover with plastic wrap pressed onto the surface to prevent formation of a skin. Allow to cool to room temperature then refrigerate.  Makes about 1 1/2 pints.

Utah State:

https://extension.usu.edu/preserve-the-harvest/research/canning-lemon-lime-curd

Microwave: