Thanks for the feedback on my idea to keep lemon curd around...I experimented with heating the jars in a 200 deg. oven and pouring the warm curd in and sealing(hot pack method)...I did get a vacuum seal, which I suppose might keep it fresher in the fridge til opened, which was this morning of course. I worried about over heating and slowing the cooling of the curd by doing it this way, tho it came out just fine.
Here's the way I made it this round:
Meyer Lemon Curd
3/4 cup Meyer lemon juice
1-1 1/2 T zest ( microplane-style zester so its very fine)
1/2 cup sugar
one stick unsalted butter, cut into 6-8 chunks
3 whole eggs
3 egg yolks
pinch of sea salt
~heat juice, zest and sugar over low heat or better yet a double boiler in a heavy stainless or enamel pan...heat should be gentle
~whisk eggs and yolks together in a bowl
~when sugar is dissolved, temper eggs by adding a bit of the juice mixture to eggs while stirring, then add all back to pan on stove and whisk constantly until egg/juice/sugar mixture thickens...this takes 3-6 minutes in my experience
~add butter one or two lumps at a time, whisking continually, adding more when incorporated
~remove from heat, place in ramekins, jars or glass/ceramic bowl
This makes a curd that is on the tart side, as I prefer it. Also, I adore zest and don't mind the tiny bits in the finished curd. You could cut back the amount of zest, and if you used a striper to zest, could sieve it after cooking as some recipes suggest.