How To Make Organic Lemon Curd
In a large bowl beat together the sugar and butter for about 2 minutes.
Move this mixture to a small saucepan, and turn your burner to low.
Stirring constantly, bring the mixture’s temperature up to 170º F, it will be much thicker at this point. Do not let the mixture boil! This process took me about 12 minutes.
Pour your curd into a container, I chose a pint sized jar, and cover. Allow cooling for an additional 10 minutes on the counter, and then move to the refrigerator. The curd will continue to thicken as it cools, and has a pudding like consistency after it has fully cooled. Your curd will keep for a week in the fridge, and for 2 months in the freezer.