Meyer Lemon Curd
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit. Super Smooth!
"We have a Meyer lemon tree and I needed something to do with them. This was one of the best recipes I tried. The curd is delicious on any number of baked goods, especially fresh hot gingerbread. "- promfh
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Meyer Lemon Curd Preparation
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ? cup. Whisk together zest, juice, sugar (or Splenda), and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
This stores for up to 14 days in the refrigerator if you keep it tightly sealed.
Each (app 1 tbs) serving (made with Splenda) contains an estimated:
Cals: 92, FatCals: 77, TotFat: 9g
SatFat: 5g, PolyFat: 0g, MonoFat: 3g
Chol: 69mg, Na: 15mg, K: 35mg
TotCarbs: 2g, Fiber: 0g, Sugars: 0g
NetCarbs: 2g, Protein: 2g
We have a Meyer lemon tree and I needed something to do with them. This was one of the best recipes I tried. The curd is delicious on any number of baked goods, especially fresh hot gingerbread.
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