Lemon Curd

Measure and set aside ingredients
This way your ready when you start.
This is a hands on recipe.

3 cups sugar
6 tbsp cornstarch
6 tbsp all purpose flour
dash or two salt
(see the green measure its all in there)
3 cups HOT water
(use a glass and heat in micro)

6 slightly beaten egg yolks (free range=yellow curd) in a separate bowel
4 tbsp unsalted butter
2 tsp lemon grated lemon peel
2/3 cup lemon juice

Ready all and set aside

By having everything ready and your containers put away when your done your done.
Your ingredient are at your finger tips where and when needed.
You do these things first, this is a fast process.

The"green measure" into the BIG sauce pan
whisk

While the water heats in the micro...

While water heats heat your burner and be ready.

Whisking constantly. Cook and stir over high heat till mixture comes to a boiling. Reduce heat; cook and stir 4 minutes. Remove from heat.

Mix a small amount of the hot mixture into egg yolks, then return to hot mixture.

stir briskly and constantly
cook and stir for 2 minutes.

add butter

add rind

then slowly very slowly add lemon juice.

Hot water rinse the jars.
This is just refrigerated.
Would never last long enough to put it up (can it).

The family unanimously approved!

This is also the base for my Lemon meringue pie.
When I share my curd I use a recycled jar as opposed to my canning jars. Canning jars are a long term investment.
However save your jars that are able to be reused.

Rhonda over at "Down to Earth uses a different recipe. she calls hers Lemon Butter. Two different continents.