4t grated lemon peel
2/3 C lemon juice (bottled or fresh)
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.