Meyer Lemon Curd
This curd makes a delectable cake or tart filling, and it is a delicious spread for scones. Or you can always just eat it by the spoonful!
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- 3 large eggs
- 1/3 cup sugar
- Grated zest of 2 Meyer lemons, avoiding the white part of the peel
- 1/2 cup strained freshly squeezed Meyer lemon juice
- 6-8 tablespoons butter, cut up into pieces
- 1/2 teaspoon vanilla
- In a medium, non-corrosive sauce pan (stainless steel, enamel, or non-stick), stir together eggs, sugar, and zest. Then add the lemon juice and butter and stir constantly until the mixture is well blended and thickened. Simmer gently for 1 minute (it should reach about 160 degrees), then use a rubber spatula to transfer the curd to a bowl. (The curd can then be strained if desired, but it is not necessary.) Add the vanilla and stir well. Let cool and refrigerate to thicken. Makes about 1½ cups.
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