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Meyer Lemon Curd
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Description
A sweet and tangy lemon curd made with Meyer lemons.
Ingredients
- 1 Tablespoon Lemon Zest
- ½ cups Meyer Lemon Juice
- ⅓ cups Sugar
- 2 whole Eggs
- ½ cups Butter, Cut Into 4 Pieces
Preparation
Whisk together lemon zest, lemon juice, sugar, and eggs in a bowl. Set bowl over a saucepan of simmering water. Add butter and stir constantly, until thick and smooth (about 15 minutes). A thermometer will read between 160-170ºF.
Strain the lemon curd through a fine strainer into another bowl. You can serve it warm, or cover and keep it in the fridge for 1-2 weeks.
Makes approximately 1 1/2 cups.
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