Lemon Curd (Adrienne Steinbach’s recipe)

LaKarma

Easy Microwaveable Lemon Curd

1 cup granulated sugar

3 eggs (yolks and whites)

1 cup fresh lemon juice (about 4 to 5 lemons)

zest of 3 lemons

½ cup unsalted butter, melted

Instructions

•In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. •Whisk in lemon juice, lemon zest and melted butter.

•Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3 to 5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

•Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.

subheading: Canning:

•Sterilize the glass jars by cooking them at 250 F ( just the glass part) for 30 minutes.

• Fill jars with the jam then cook them another 15 minutes with lids on; that will seal the lids.

• Jam should last for months.

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