meyer lemon curd
(1 rating)
This curd is divine! Recipe makes enough for 3-almost filled half pint jars. One for you and a couple of neighbors. They'll thank you for it! Also: You only need 1/2 tsp of the lemon zest. But go ahead and zest all of the lemons, and add the extra to some sugar. Add a spoon of it to some iced tea - you'll be glad you did!
►
(1 rating)
Ingredients For meyer lemon curd
-
5juice of 5 meyer lemons
-
1/2 tsplemon zest, grated
-
1 stickreal butter! (i use sweet cream butter) cut into chunks
-
1 csugar
-
6egg yolks
-
1double boiler
-
1whisk
How To Make meyer lemon curd
-
1Zest all of the lemons! You only need 1/2 tsp for recipe, but the zest is so good, you should keep it. One idea is to mix it with a jar of sugar to add to a glass of sweet tea.
-
2Juice all lemons - this should give you around 2/3 cups lemon juice. Make sure to remove the seeds.
-
3In a double boiler, add about an inch or so of water to the bottom, and set on a medium-heat burner. In the top of the boiler, whisk together the cup of sugar and egg yolks until smooth. Then mix in the lemon juice and zest.
-
4When completely smooth, place top of boiler onto bottom and stir constantly about ten minutes. (I use a rubber spatula.) When curd is thicker, begin adding chuncks of butter until melted. Once all of the butter has been melted into curd, remove from heat and pour into your sterilized jars.
-
5Cover tightly with lids. When jars have cooled, I suggest that you place them in the refrigerator. Lemon curd will last about a month or so, not terribly long. I doubt it will stay in your refrigerator that long - it's too delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT