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This creamy, tart, sweet lemon curd is like sunshine in a jar. And with only 4 ingredients, it’s easy to add a little sunshine to your life!
Note: this recipe has a forward, “all-lemon” flavor due to the lemon zest, which I love. If you prefer a less prominent lemon oil flavor, use a smaller amount of zest.
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. Cook for 10-15 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. Process jars in a hot water bath (212°F / 100°C) for ten minutes. 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.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!