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(1)

Lemon or Lime Curd

Ingredients
  • 4 teaspoons grated lemon or lime peel
  • 2/3 cup lemon or lime juice
  • 5 eggs
  • 1 cup sugar
  • 1/2 cup (1/4 lb.) butter or margarine, melted
Instructions

Prepare and sterilize three 1/2-pint canning jars. Combine lemon peel, lemon juice, eggs, and sugar in a blender; whirl until well blended. With blender on lowest speed, gradually add butter in a thin stream. Transfer mixture to a small, heavy pan. Cook over low heat, stirring constantly, until mixture is thick enough to mound slightly when dropped from a spoon (6 to 8 minutes). Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe rims clean; top with hot lids, then firmly screw on rings. Process jars of lemon curd in BWB for 10 minutes. Store in a cool place for up to 1 year. Makes 3 cups.

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