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JAMS, JELLIES &
CURDS:
Meyer Lemon Curd
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Meyer
Lemon Curd |
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Good enough to
eat by the spoonful...
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3 to
4 medium |
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Meyer lemons (about 1 lb.) |
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½
cup |
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granulated sugar |
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2
large |
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eggs |
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1
stick |
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unsalted butter, cut into 4 pieces |
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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. |
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Yield: About 1
2/3 cups |
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Cooking Tips |
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*This can be used as
a cake or tart filling or served with scones, muffins or
fresh fruit. |
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**Lemon curd keeps,
covered and chilled, for about a week. |
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***If substituting
regular lemons, increase sugar to 3/4 cup. |
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Recipe Source |
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Gourmet |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I could eat this like it was pudding.
DELICIOUS! I can't believe I've never made it before... it was so
easy to do. We served it with cream scones."
-San Diego, CA
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