February 18, 2013

Meyer Lemon Curd

Meyer lemons are $1.99 for a 1 lb. bag, which means I've bought several bags this winter. I've dehydrated some, used others in my water and decided it was high time I make a Meyer lemon curd. Delicious. I think I need to make lemon curd ice cream again in the near future.

Meyer Lemon Curd
1 1/4 cups sugar
1/4 cup Meyer lemon zest
4 egg yolks
2 eggs
1/3 cup Meyer lemon juice
6 Tbsp. cold unsalted butter, cubed

In a small bowl, combine sugar with lemon zest. Stir until sugar is fully combined and fragrant. Set aside.

Set up a double boiler, so the top bowl does not touch the water. Bring the water to a simmer over medium heat. Whisk together egg yolks and eggs. Combine with zest and sugar and juices. Stir until blended. Drop in butter cubes, and stir continually until the curd thickens and cooks completely. Curd should be 200°F and coat the back of a spatula.

Strain the curd through a mesh sieve to remove the zest. Cool, and refrigerate. If you choose to can your lemon curd, use sterilized jars and fill them with 1/2-inch headspace. Process in hot water bath 20 minutes. (Note: Use 1/2 pint or smaller jars to allow proper heat penetration.) Yield: About 1 pint of lemony deliciousness.

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