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MEYER LEMON CURD
Nb persons: 0
Yield: About 1 2/3 cups
Preparation time:
Total time:
Source: http://www.recipegirl.com/2008/11/10/meyer-lemon-curd/
3 to 4 medium | Meyer lemons, (about 1 lb.) |
½ cup | granulated sugar |
2 large | eggs |
1 stick | unsalted butter, cut into 4 pieces |
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.
***If substituting regular lemons, increase sugar to 3/4 cup.
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