Lemon Curd

Barbara Martin

Servings: Makes 2 cups

1/4 c of of melted butter (half stick)

1 1/3 cup of sugar

3/4 c fresh lemon juice

1 tsp grated lemon peel

3 large eggs and 1 yoke

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**

Serve on scones, cheesecake, yogurt, etc.