Meyer Lemon Curd

Submitted by Chef Capsaicin Jen

"Sweet, tart and lucious! Perfect on scones, gingerbread or as a filling for tartlets or in layers of a cake. Meyer lemons are sweeter than a regular lemon and have more flavor, they are not just sour."

 

• Ready In: 2hrs 15mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 8

ingredients

• 4 egg yolks
• 1⁄2 cup sugar
• 3 ounces meyer lemon juice
• 2 tablespoons butter, cut into pieces and softened
• 1 pinch salt
• 1 meyer lemon, zest of

directions

1. Whisk together yolks and sugar in a non-reactive pan, like stainless steel.
2. Add lemon juice and butter and continue stirring over medium high heat, being careful not to boil, until it coats the back of a spoon.
3. Once thickened, take off the heat and pass through a strainer. Stir in the zest.
4. Cover with plastic wrap, pressed to the surface so it doesn't form a skin and chill until cold and set.