Meyer Lemon Curd
User Reviews
5.0
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1 cup
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Course
Condiments
Meyer Lemon Curd
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- ½ cup fresh Meyer lemon juice about 4-5 Meyer lemons
- ⅓ cup white sugar
- Zest from 1 Meyer lemon
- 2 whole eggs well beaten
- 2 whole yolks well beaten
- Pinch of salt
- 6 tbsp unsalted butter cut into chunks
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Instructions
- Combine the lemon juice together with the white sugar, lemon zest, 2 whole eggs, 2 egg yolks, and salt in a saucepan over low heat.
- Add the butter and whisk constantly, until melted.
- Increase the heat to medium-low heat and continue whisking constantly until thickened and it coats the back of a spoon thickly. Remove from the heat.
- Side Note: Don't let the curd boil or your eggs will scramble!
- Pour the lemon curd into a bowl through a fine strainer.
- Pour the strained curd immediately into a glass jar or jars.
- Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
- Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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