Lemon Curd

I made lemon curd a few months ago, and it was such a success that I decided to make two more batches!  I got this recipe out of the Get Started Preserving book.  It's a fantastic resource, and like my other canning books, I highly recommend it.

Lemon curd is made with lemons, butter, sugar, and eggs.  First you grate the lemon peel and then slice and juice the lemon.

All of the ingredients (minus the eggs) get heated up until the sugar has dissolved and the butter has melted.

That gets added to a double boiler, and then the eggs (which have been scrambled) get strained into it to prevent curdling.

After a while, it all thickens, gets poured into jars, and processed for five minutes.  Ta da!

We've been eating it on these Italian lemon waffle cookies.  It's so good!