Meyer Lemon Curd
Pam - For the Love of Cooking / Original by David Lebovitz
fresh Meyer lemon juice
about 4-5 Meyer lemons
Zest from 1 Meyer lemon
cut into chunks
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.
Printed from FortheLoveofCooking.net