Meyer Lemon Curd
Yield: 2 Cups
INGREDIENTS:
3 Large Eggs
3/4 Cup Granulated Sugar
1/2 Cup Meyer Lemon Juice
Zest of 1 Large Lemon or 1 Tbsp Frozen Lemon Zest (I like to use Perfect Puree)
4 Tbsp Unsalted Butter
DIRECTIONS:
Place eggs, sugar, salt, juice and lemon zest in a medium saucepan. DO NOT turn heat on quite yet. Whisk the ingredients until smooth.
Turn the heat over low, stir consistently for 4-5 minutes.
Strain your mix into a bowl to remove any lumps. Pour back into saucepan and continue to stir and cook over low heat.
Curd should be thickened after 4 minutes.
Add butter to the curd continuing to stir on low heat.
Once the curd is thickened and smooth it is ready.
Remove from heat and pour into glass jars with tight sealed lid. Makes around 2 cups of curd.
