Meyer Lemon Curd

Meyer Lemon Curd

2/3 cup Granulated Sugar
2/3 cup freshly squeezed Meyer Lemon juice (about 1 lb of lemons)
2 whole Eggs
3 Egg yolks
3 0z unsalted Butter
2 t fresh Lemon zest

You’ll need a ‘double boiler’ for this — and you probably don’t have one of those old fashioned ones which are designed strictly for the purpose [unless you’re a yard-sale-ing, vintage-kitchen-gadget-collecting nutball like me].  As an alternative,  create one with a pot of barely simmering water about an inch or so deep and a heatproof bowl (I use a metal mixing bowl). 

Combine all ingredients except zest  in bowl and whisk well.  Place over pan of simmering water and cook, stirring, for about 7 minutes or until thickened.  You’ll see a distinct change in texture and color.  Strain mixture through a wire sieve, stir in zest and chill thoroughly for several hours.

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2 Responses to Meyer Lemon Curd

  1. Pingback: Something Old, Something New… yada, yada, yada « The FarmGirl Cooks

  2. Pingback: Ice Princess « The FarmGirl Cooks

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