canned lemon curd
INGREDIENTS
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2 ½ cups sugar (superfine is best, but you can use regular granulated, see note 1)
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½ cup lemon or lime zest (see step 3)
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1 cup bottled lemon or lime juice (not fresh, see note 2)
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¾ cup butter
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7 large egg yolks
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4 large whole
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Equipment
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Grater (or if you actually own one, a "lemon zester"- but don't tell anyone you one one of these. They'll think you're a kitchen shopaholic and schedule an intervention)
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Jar grabber (to pick up the hot jars)
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Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t)
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Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t)
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At least 1 large pot
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Large spoons and ladles
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Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen half-quart jars (i.e., pint)including the lids and rings)
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whisk,
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double boiler (See note 3, if you don't have a double boiler)
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strainer,
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kitchen thermometer,
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mixing bowl,
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spatula
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