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Meyer Lemon Curd
Category: Dips, Sauces, Spreads
Serves:
Rating:
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Ingredients:
3 to 4 medium Meyer lemons (about 1 lb.) ½ cup granulated sugar 2 large eggs 1 stick unsalted butter, cut into 4 pieces
Directions:
Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure ½ cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.