I'm thinking of making a bunch of lemon curd and giving it away as xmas gifts. Primary ingredients are butter, egg, lemon juice, and sugar (probably using the recipe from the recent thread linked below). I'd like to make it such that the jars can be kept at room temperature until opened.
Can I preserve this using Kerr jars like I would a fruit preserve? Should I just process it like an acidic preserve? Any thoughts on how long it will last before opening, and how long it'll last in the fridge once opened?