Servings: 6

¼ C melted butter ¼ C melted butter
1 ⅓ C sugar 1 ⅓ C sugar
3/4 C fresh Lemon Juice ¾ C fresh Lemon Juice
1 tsp grated lemon peel 1 tsp grated lemon peel
3 large eggs + 1 yolk 3 large eggs + 1 yolk
canning jars 8 oz or 4 oz jars canning jars 8 oz or 4 oz jars

Combine butter and sugar.
Whisk in lemon juice and eggs+yoke and lemon peel. (Make sure eggs and yokes are completely mixed.
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 npr. 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*