Lemon Curd

• Produce

  • 1 tsp Lemon peel

• Condiments

  • 3/4 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/3 cup Sugar

• Dairy

  • 1/4 cup Of melted butter

• Other

  • 3 Large eggs and 1 yoke

Found on copymethat.com

Directions

• Combine butter and sugar. Stir in lemon juice and eggs+yoke and lemon peel. Pour into jars (do not over fill) put lids on finger tight. Put two cups of water in inner pan. Place  Jars on Trivet or steam basket. Close and lock lid and close the vent. Manual, Hi, 9 minutes. When completed, wait 10 minutes.  Release steam, carefully remove jars, placing on trivets or pot holders (not directly on counters). Carefully open jars and stir well. Place lids back on and cool 20 min and then refrigerate 4 hours. Serve on scones, cakes, cheesecake, yogurt. One batch makes two cups.  **not meant to be shelf stable**