Lemon Curd, my Mother could eat it with filet mignon she loves it so much. Lemon Curd can be used in tarts, in between cake layers, served with sweetened whipped cream and berries; spread between cookies; mix in yogurt; on English muffin. This is the ultimate sweet-tart flavor, identified by the distinct Meyer Lemon, then enriched with butter and egg and sugar. It’s silky smooth and really a very simple. There are a variety of recipe proportions but the ingredients are universal. This one works best for me.
½ cup fresh squeezed Meyer Lemon juice (or any lemon or lime juice)
Zest of 1 Meyer Lemon removed with a peeler
1 ½ cup sugar
5 eggs, room temperature
1 stick of butter, room temperature
Pinch of salt
Process sugar and lemon peel briefly in a food processor so peel is chopped fine. Cream the butter in the bowl of an electric mixer fitted with a paddle attachment, then beat in the sugar and lemon peel mixture. Add the eggs, one at a time with mixer running, then add the Meyer Lemon juice and salt. Mix until combined.
Pour the mixture into a heat proof bowl over simmering hot water and cook stirring constantly. When the mixture coats a spoon, it is ready and it should register 175 degrees on a candy thermometer. Remove from heat and pour into sterile jars and refrigerate.
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