Ingredients

• 6 Egg Yolks
• 3 Whole Eggs
• 2 Cups Sugar (fine is best)
• 3 Tbsp Lemon Zest (about 3 lemons)
• 1 Cup Lemon Juice (about 6 lemons)
• 6 Tbsp Butter

Directions

1. Prepare jars, lids, and water bath canner. Bring the canner to 180°F and keep it steady at that temperature.
2. Place two to three inches of water in the bottom of a double boiler and begin heating the bottom over medium-low heat while you prepare the lemon curd.
3. In the top of the double boiler, off the heat, whisk together the egg yolks and whole eggs.
4. Add the sugar and lemon zest to the eggs and whisk thoroughly to combine.
5. Next, add the lemon juice and butter to the mixture and place it on top of the heating bottom of the double boiler. Whisking constantly heat the mixture to 170°F.
6. Once the mixture reaches 170°F, remove the top of the boiler from the heat and continue whisking for five minutes while the mixture continues to thicken.
7. Ladle the hot curd into the prepared, half-pint jars, leaving 1/2" of headspace. Wipe jar rims, center lids, and finger tighten rings.
8. Place the jars into the canner that has been heated to 180°F and place the lid on the canner and bring it up to a boil. This should take approximately 25 to 35 minutes.
9. Once boiling, process the jars for 15 minutes. Turn off the heat and remove the lid. Allow the jars to sit for 5 minutes before removing them to a towel-lined counter.
10. After 12 hours, check for proper seals and remove rings. Unsealed jars can be placed in the refrigerator or freezer. Sealed jars will store for up to four months.