Meyer Lemon Curd
Meyer Lemon Curd could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe makes 4 servings with 847 calories, 11g of protein, and 56g of fat each. For $1.94 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, egg yolks, lemon zest, and a few other things to make it today. 52 people have tried and liked this recipe. It works best as a side dish, and is done in around 15 minutes. It is brought to you by Café Johnsonia. With a spoonacular score of 38%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Meyer Lemon Curd, Meyer Lemon Curd, and Meyer Lemon Curd.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced
4 large egg yolks
4 large eggs
2 tsp. finely grated lemon zest
1 cup fresh Meyer lemon juice (regular lemon juice is fine)
1½ cups sugar
Equipment:
frying pan
whisk
sieve
bowl
Cooking instruction summary:
In a 3 quart stainless steel or other non-reactive pan, combine sugar and lemon zest. Using your fingers, rub the sugar and zest together to release the oils. It will look wet and sandy and smell fantastic. Whisk in the egg yolks, whole eggs, and salt. Keep whisking until thick and light in color. Whisk in the lemon juice a little at a time.Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more. Whisk a few times more at the end to make sure all butter has been incorporated.Use as desired. Store in an airtight container or jar. Keeps about 1-2 weeks.
Step by step:
1. In a 3 quart stainless steel or other non-reactive pan, combine sugar and lemon zest. Using your fingers, rub the sugar and zest together to release the oils. It will look wet and sandy and smell fantastic.
2. Whisk in the egg yolks, whole eggs, and salt. Keep whisking until thick and light in color.
3. Whisk in the lemon juice a little at a time.Cook over medium high heat, being careful not to let it boil, until thickened.
4. Remove from heat and strain through a fine mesh sieve into a clean bowl.
5. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more.
6. Whisk a few times more at the end to make sure all butter has been incorporated.Use as desired. Store in an airtight container or jar. Keeps about 1-2 weeks.
Nutrition Information:
covered percent of daily need
