1. Set a 1 ½-quart double boiler with ½-inch
water in the
base over medium heat.
2. Melt the butter in the top pan and add the zest.
3. Whisk the lemon juice, sugar and eggs in a medium bowl.
Whisk in the melted
butter, then strain the lemony mixture
back into the top of the
double boiler. Whisk almost constantly
until the mixture becomes
syrupy. It should then turn a creamy
yellow, thicken and reaches 165˚
to 180˚ on an instant
4. Pour the hot lemon butter into two 8-ounce bottles and cool
temperature. Close bottles with lids and then
refrigerate. The lemon
curd must be refrigerated before
and after opening.
has 8-ounce jars
with yellow lids.
2 (8-ounce) jars