This Meyer Lemon Curd is a sweet and tangy spread that can be used in a variety of ways. It is perfect for spreading on toast, filling tarts, or even as a topping for ice cream. This recipe makes about 2 cups of curd and takes about 20 minutes to prepare.
Ingredients:
- 1 cup Meyer lemon juice (about 8-10 lemons)
- 1 tablespoon Meyer lemon zest
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 cup unsalted butter, cut into small pieces
Method:
- In a medium saucepan, whisk together the Meyer lemon juice, zest, sugar, and egg yolks.
- Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the butter until it is completely melted and incorporated.
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible.
- Cover the curd with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Chill the curd in the refrigerator for at least 2 hours before using.
Additional Notes:
- This Meyer Lemon Curd can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To make this recipe gluten-free, make sure to use gluten-free butter.
- This recipe is vegetarian-friendly.
- This recipe is perfect for those following a low-carb or keto diet.
Nutritional Information (per serving):
- Calories: 83
- Fat: 5g
- Carbohydrates: 9g
- Protein: 1g
Cooking Time: 20 minutes
Servings: 16
Preparation Time: 10 minutes
Cuisine: American
Author: Jayne
