Meyer Lemon Curd

Ready in 1 hour

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Try this Meyer Lemon Curd recipe, or contribute your own. "Jelly & jam" and "Pies" are two tags used to describe Meyer Lemon Curd.


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1/2 c Sugar
peel of 2 lemons; grated
3 Egg yolks
1/2 c Lemon juice

Original recipe makes 1



GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor. Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. Then add the lemon peel, the lemon juice and the sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens. Take care not to let it boil or the yolks will curdle. Set the lemon curd in the refrigerator to cool. When cooled, use immediately or cover with plastic wrap and refrigerate. Makes 1 Pie

Verified by stevemur
Calories Per Serving: 2521 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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