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Homemade Meyer Lemon Curd

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Level: Easy

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Description

Stirred into yogurt, on top of pancakes or crepes, drizzled over ice cream…or right off the spoon, directly into your mouth.

Tart. Sweet. Smooth. Marvelous. Forever housed in my happy place.

Ingredients

  • 1 cup White Sugar
  • 3 whole Eggs
  • 1 cup Fresh Lemon Juice
  • 3 whole Lemon's Zest
  • 1 stick Unsalted Butter, Melted And Cooled Slightly

Preparation

Note: Recipe makes 2 cups. 8 servings is based on 2 tablespoons per person.

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest, and butter.

Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.

Remove from the microwave, and pour into small sterile jars (the curd will thicken the more it cools.) Store for up to two weeks in the refrigerator.

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Very Culinary on 12.13.2011

So glad it worked out for you, Nancy :D I make it all the time…it’s too easy not to! Hopefully the ziploc bags will secure it enough to prevent air pockets and freezer burn.

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nancy32408 on 12.12.2011

Update to my 2/2011 comment. Made this today. OMG. I never thought it would taste so fresh and delicous. I am going to freeze in ziploc bags, freeze and stack like pancakes. Thanks for sharing recipe

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Very Culinary on 2.11.2011

Hi Nancy! You can freeze it. Just make sure it’s in a VERY air tight jar/container and fill it as full as possible to avoid any air getting in. Defrost it in the refrigerator and it should keep for about 10 days. Enjoy!

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nancy32408 on 2.11.2011

I have a Meyer lemon tree and harvested 128 lemons this year. Have the juice frozen into 1 cup measure for recipes and for my terrific homemade lemonade and also have zest.
Can lemon curd be frozen?

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