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Meyer Lemon Curd
This recipe has been featured in a post on The Recipe Girl blog: Meyer Lemon Curd.
Meyer Lemon Curd
Yield: 1 2/3 cups
Prep Time: 30 min
Cook Time: 8 min
I could eat this like it was pudding. DELICIOUS! It's so easy to make. We like to serve it with cream scones.
Ingredients:
3 to 4 medium Meyer lemons (about 1 pound)
1/2 cup granulated white sugar
2 large eggs
1 stick unsalted butter, cut into 4 piecesDirections:
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 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 constantly, 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.
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.Source: RecipeGirl.com (via Gourmet)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
sadaf — August 3, 2010 @ 6:10 AM
soooo easy and looks totally delicious….i would like to give it try.
Irene — January 26, 2012 @ 5:23 PM
Love lemon Curd. I double it and also mix in fat free whip cream and put in parfait glasses layered with fresh fruit and or homemade granola. OMG Ill be making this for SUNDAY DESERT. Lemon Curd can be used in sooo many ways. YEAHHHHHHHHHHHHHHHHH