You can make it in a double boiler, if you want, but I make mine in the microwave and am very happy with the results.
I make mine, a one-pint batch at a time, and refrigerate it. It will keep at least a month in the refrigerator (but won't last that long!). You will see recipes that tell you to pressure can lemon curd for shelf storage, but as much as I can, eggs are just one of those things that I prefer not to process, even when they are my own, farm-fresh ones.
Here is my quick, easy, microwavable recipe for
Lemon Curd
Makes one pint.
1 stick (½ C) unsalted butter (do not use margarine!)
1 1/4 C sugar
2 large, organic lemons
2 large, fresh eggs
Wash and sterilize one pint canning jar, or two half-pints canning jars, and keep them hot until ready to fill. Grate the peel of both lemons, and squeeze the juice from both; keep separate. In at least a 6 cup, glass bowl, melt the butter in the microwave at 50% power (about 2 ½ minutes). Add the sugar to the butter, and continue to heat at 50% power, stirring every minute, until dissolved (about another 2-3 minutes). Beat the eggs well, and stir in the lemon rind; pour the rind and egg mixture into the lemon juice, and stir well. Add the egg mixture to the butter and sugar, stirring well. Cook on 50% power, stirring every 1 ½ minutes, until it thickens and coats the spoon. Pour into your prepared jar(s) and store in the refrigerator.
Serving suggestion: Serve on toasted sourdough bread and ENJOY!!
If you are always looking for new how-to's about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you've put up. It will be filled with oodles and oodles of good recipes for using all those goodies that you've canned, frozen and dehydrated.
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