Meyer Lemon Curd
From myhusbandcooks 18 years ago
- 15 minutes to make
- Serves 12
A perfect topper for about anything from ice cream to pound cake. It is sweet, tangy and full of that delicious meyer lemon flavor.
Ingredients
- 3 egg yokes shopping list
- 2 meyer lemons (zest and juice) shopping list
- 3/4 cup sugar shopping list
- 4 Tbsp. butter shopping list
How to make it
- Place a pot or bottom part of a double boiler with and inch of water over medium high heat.
- In a metal or glass bowl (wide enough to sit over the pot of water) or the top part of a double boiler, whisk together the yokes and sugar. It should be a sticky paste at this point.
- Add the meyer lemon’s juice and zest and whisk until completely integrated.
- Place the bowl over the pot or double boiler and whisk for 7-10 min. The mixture should start to thicken. You will know its done when it falls in ribbons or you can coat the back of a spoon easily and draw your finger though it with no curd covering. It should be thick. Remove from the heat.
- Add 1 tablespoon and whisk into the mix using the residual heat to melt the butter. Don’t add the next tablespoon of butter until you can no longer see the previous one. If necessary, return over the double boiler.
- Serve warm over anything you need a nice lemony zest. Or you can place in a container and cover with plastic wrap (pressed against the curd so no skin forms). It keeps for a week. It will thicken a bit more after cooled, but it actually is easier to spread at that point. Enjoy!
Reviews & Comments 3
-
All Comments
-
Your Comments