Lemon Curd

I Love Lemon Curd! I tried it only last year for the first time and I fell in love. It is great mixed in to your yogurt, on toast, on crepes, as a cake or pie filling, whatever your heart desires! I made 7 pints of it... This recipe makes 1 pint. Try it its easy and delicious!

Ingredients
5 egg yolks
1c sugar
4 lemons, zested and juiced
1/2c butter, cut into pats and chilled

Method

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure lemon juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow. Remove from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. 

**If you are canning

Boil jars and lids until sterile. Use a canning funnel, pour curd into 1/2 pint jars until curd reaches 1/2 inch from top. Place lids on making sure that the jar rims are clean, Boil the jars for 20 min, make sure the liquid covers the jars more then 2" above the top. Let cool on clean towel for 12 hours.