Sunshine In a Jar..Lemon Goodness

If you have a lot of lemons, consider squeezing them and putting 1 1/2 cups of juice in a freezer bag to freeze for later. Trust me on this one. When it it gray and cloudy outside and you decided to make some lemon curd with your fresh squeezed juice, you will brighten up your whole neighborhood!

 ~ Lemon Curd ~

Ingredients:

• 1 cup sugar
• 2 Tbl corn starch
• 3/4 cup freshly squeezed lemon juice.
• ¼ cup water
• 1 Tbl grated lemon zest
• 4 egg yolks
• 1/3 cup butter, cut into pats.

Directions:

1. In a medium saucepan stir together sugar and cornstarch.
2. Add in lemon juice, water and lemon zest.
3. Cook and stir over medium heat until thick and bubbly. It will begin to turn from a cloudy color to clear.
4. Pour half of lemon mixture into a bowl and whisk in egg yolks.
5. Once well mixed return to pan and continue stirring over medium heat until mixture comes to a gentle boil.
6. Cook and stir for 2 minutes more.
7. Turn off and stir in butter until melted.
8. Put into a bowl and let set until cool or can using whatever method you prefer.

Quick Tip: I use a steam canner and love using small glass jars. I usually make several batches at once. Can easily be doubled.

Photo and Recipe courtesy of Marci Seither.