Meyer Lemon Curd

Meyer lemons are a cross between a lemon and either a mandarin or common orange.   The taste is sweeter and less acidic in comparison to regular lemons.  As a result, recipes with meyer lemons require less sugar.  They are usually only available in the Winter months.

This recipe yields about 1 2/3 cups.

INGREDIENTS

• 3 to 4 Meyer lemons (about 1 pound)
• 1/2 cup sugar
• 2 large eggs
• 1/3 stick unsalted butter, cut into 4 pieces

DIRECTIONS

1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. 
2. Whisk together zest, juice, sugar, and eggs in a metal bowl. 
3. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. 
4. Force curd through a fine sieve set into another bowl. 
5. Serve warm or cover surface of curd with wax paper and cool completely.
   1. Store in the refrigerator for up to 1 week

 

LINKAGE

1. http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744#ixzz2GNwpIKps