Meyer Lemon Curd
When life gives you Meyer lemons, turn them into a luscious curd that is perfectly sweet, tangy, and velvety smooth. This Meyer lemon curd recipe is a delightful treat that can be enjoyed on its own or used to elevate a variety of dishes with its vibrant citrus flavor. With just a few simple ingredients and a little bit of patience, you can create a versatile condiment that will brighten up any dessert or breakfast spread.
— Constant Cookbook
Ingredients
- 8 egg yolks
- 1 cup sugar
- 1/2 cup Meyer lemon juice
- Grated zest of 2 lemons
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut
- into 1/2-inch pieces
Instructions
- In the top pan of a double boiler, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the Meyer lemon juice and lemon zest and whisk for 1 minute more. Set the top pan over but not touching barely simmering water in the bottom pan and cook, stirring constantly, until thickened, 10 to 15 minutes. Add the butter, 1 piece at a time, whisking until melted before adding more.
- Remove the pan from the heat. Pour the curd through a fine-mesh sieve set over a bowl, pressing the curd through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days. Makes 2 cups.
- Williams-Sonoma Kitchen
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