Ingredients

4t grated lemon peel
2/3 C lemon juice (bottled or fresh)
5 eggs
1 C sugar
½ C melted butter

In a blender, blend the first four ingredients until smooth.

With blender running at lowest setting, gradually add melted butter, pouring in a steady stream.

Transfer the mixture to a small, heavy, non-reactive saucepan.

Cook over medium heat, stirring constantly until mixture thickens. Make sure temperature reaches 170 degrees Fahrenheit

Remove from heat and ladle lemon curd into clean jars leaving ¼-inch headspace. Chill until set, about 1 hour. Twist on lids. Label

Freeze up to 1 year.