The great thing about visiting friend is that I get to work with different local ingredients. I couldn't have gotten any more local with this preserve. The lemons came right out of my friend's yard. :)
As with all curd recipes you can't water-bath can it. That said you can freeze it without any problems.
1 tablespoon plus 2 teaspoons fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Chill then refrigerate or freeze covered.
You can pass through a fine sieve if you are concerned with there being small bit of egg. I didn't for two reasons. The first reason being that I used long strips of zest, the second being I didn't have access to a sieve. It still tastes great and since I cooked with very slowly I couldn't see any egg bits.
Over the last few months I have been thinking about what to do with this blog. I have decided that I am not up to continuing to can a new recipe at least once a week. For one I just can't eat or give away that many preserves. So my plan is to restart an old blog of mine, Cooking Aboard. I will post any canning recipes that I create here but it will not be a weekly or maybe even monthly occurrence. At Cooking Aboard I will be posting on a regular basis. I hope that some of your will come and take a look. My first recipe is a hazelnut gremolata