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
1/3 cup Meyer lemon juice
6 Tbsp. cold unsalted butter, cubed
a small bowl, combine sugar with lemon zest. Stir until sugar is fully combined and fragrant. Set aside.
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.
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.