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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit. Ingredients:
3 to 4 meyer lemons (about 1 pound) |
1/2 cup sugar |
2 large eggs |
1 stick unsalted butter, cut into 4 pieces |
Directions:
1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 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 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
2. Cooks' notes: Lemon curd keeps, covered and chilled, 1 week. If substituting regular lemons, increase sugar to 3/4 cup.
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