Meyer Lemon Curd recipe
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- 2 cups white sugar ¾ cup butter, at room temperature 4 eggs 4 egg yolks 1 ⅓ cups Meyer lemon juice 2 teaspoons grated Meyer lemon zest
Nutrition Info
- 209.3 caloriescarbohydrate: 27 gcholesterol: 120.6 mgfat: 11 gfiber: 0.1 gprotein: 2.4 gsaturatedFat: 6.2 gservingSize: -sodium: 81 mgsugar: 25.6 gtransFat: : -unsaturatedFat: : -
Directions Meyer Lemon Curd
Directions
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Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.