Meyer Lemon Curd
Do you ever get super excited when you go into a store and they finally have the food you've been watching and waiting for? Yeah, I do too. I'll start talking loud and stumbling on my words as I'm trying to explain to Wesley what I desperately need the said food for.
It happened.. with a bag of Meyer lemons.
I couldn't wait to put this Meyer lemon curd together and then make a pie with it. Well, I put the Meyer lemon curd together and then proceeded to eat it. Sorry pie, maybe next time!
It's like eating a highly fattening, super rich, and ridiculously delicious pudding that looks like a cup of sunshine. Now how are you supposed to resist that, especially after the description that I just gave? You CAN'T!
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
Maybe you can, it's probably just me. Also, I'm not a fan of the word curd.
Meyer Lemon Curd
Ingredients
- ¾ cup meyer lemon juice (6 small lemons)
- 3 large yolks
- 3 large eggs
- 1 cup granulated sugar
- 1 T. lemon zest
- 4 T. unsalted butter , cold
Instructions
- In a double boiler, add the lemon juice, yolks, eggs, and sugar. It will thicken as it heats up. When the curd is thick enough to coat the back of a wooden spoon it is done. Mine took 25 minutes. Also, if you don't have a double boiler, put about an inch of water in a saucepan and let it simmer. Place a heat proof bowl on top of the saucepan. Make sure the bowl and the water aren't touching.
- Strain the mixture with a fine mesh strainer and add butter and zest. Stir until the butter is fully incorporated.
- Quickly place plastic wrap on the surface of the curd and immediately place in the fridge until completely cooled.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
