Meyer Lemon Curd
From lucy_ford 14 years ago
- 20 min to make
- Serves About 1 2/3 cups
when life gives you lemons...
Ingredients
- 3 to 4 medium Meyer lemons (about 1 lb.) shopping list
- ½ cup granulated sugar shopping list
- 2 large eggs shopping list
- 1 stick unsalted butter, cut into 4 pieces shopping list
How to make it
- Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure ½ cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
- Cooking Tips
- *This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
- **Lemon curd keeps, covered and chilled, for about a week.
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