Meyer Lemon Curd
Ingredients:
1/2 cup honey or granulated sugar
1 tablespoon grated Meyer lemon zest plus 1/2 cup fresh Meyer lemon juice
2 large eggs plus 2 large egg yolks
1/4 teaspoon kosher salt
7 tablespoons cold unsalted butter, cubed
1 tablespoon grated Meyer lemon zest plus 1/2 cup fresh Meyer lemon juice
2 large eggs plus 2 large egg yolks
1/4 teaspoon kosher salt
7 tablespoons cold unsalted butter, cubed
Directions:
Whisk together honey/sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl.
Place bowl over a saucepan of simmering water over low. Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.
Remove from heat; whisk in butter until melted and smooth.
Pour through a fine wire-mesh strainer into a bowl; discard solids.
Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.
Place bowl over a saucepan of simmering water over low. Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.
Remove from heat; whisk in butter until melted and smooth.
Pour through a fine wire-mesh strainer into a bowl; discard solids.
Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.
Notes:
Store in the fridge in an airtight container for up to 2 weeks before using.
Meyer lemons are not the kind of lemon you typically find in your grocery store. Meyer lemons are sweeter, smaller, and more round than "true" lemons. In fact, Meyer lemons are not lemons at all. They are a citrus hybrid of citron and mandarin. To me, they are one of the great flavors of my California home.
If you are using regular lemons, use 2/3 cup sugar instead of 1/2 cup, to help balance the acidity.
Meyer lemons are not the kind of lemon you typically find in your grocery store. Meyer lemons are sweeter, smaller, and more round than "true" lemons. In fact, Meyer lemons are not lemons at all. They are a citrus hybrid of citron and mandarin. To me, they are one of the great flavors of my California home.
If you are using regular lemons, use 2/3 cup sugar instead of 1/2 cup, to help balance the acidity.